This chestnut sticky rice is a delicious and simple Japanese dish that is perfect for the fall & winter season. I absolutely love the amazing flavor of roasted & peeled chestnuts. And lucky for me they are easy to find in the grocery stores in season.
Today I’m also celebrating the anniversary of this blog! It’s been 5 years since I started sharing recipes online. And in the beginning of this blog many of those recipes were vegan Japanese recipes and I also shared some of my trips to Japan! Leave a comment if you’ve been around since then. 🙂
In this recipe I use equal parts sushi rice and sweet rice. Sweet rice, also called mochi rice or もち米 (mochigome) is stickier & sweeter than regular short-grain sushi rice. In my video, above, in the description box I link to the exact kind of sweet rice that I use. It’s also readily available at your local Asian market. This is how you get the perfect texture for the dish and have each chestnut piece to stick to the rice.
The easiest way to make this recipe is to use a rice cooker. To make this in the rice cooker, add the typical amount of water for 1 cup of rice and then put your remaining ingredients on top. If you are doing this on the stovetop or in the Instant Pot, then follow the directions on the sushi rice package for the right amount of water and cooking time.
- 1/2 cup short grain white sushi rice
- 1/2 cup sweet or mochi rice
- water to rinse & cook
- 1 tsp sea salt
- 2 tsp mirin
- 6.5 oz cooked & peeled chestnuts
- Wash & rinse the rice thoroughly till the water runs clear. Then add water to the 2 cup fill line in the rice cooker. If cooking on the stovetop add the amount of water recommended on the sushi rice package, should be around 1 1/4 cups water.
- Add the salt, mirin & chestnuts on top of the rice and water.
- Close the lid and cook the rice on the sushi rice setting on the rice cooker. If on the stovetop follow the sushi rice package instructions or bring to boil then cook on low till the water has evaporated.
- Once the rice is cooked, fluff it lightly with the rice paddle. Fold in the chestnuts gently so they are evenly distributed. Serve & enjoy!
If you make this kuri gohan, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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