Nutritious and Sweet Chestnut Rice (with Special Seasoning Sauce Recipe)
Create nutritious and delicious chestnut rice this autumn! Features a recipe for a special seasoning sauce.
My mother gave me some freshly peeled chestnuts, so I decided to make some chestnut rice! Please give lots of ‘follows,’ ‘scraps,’ and comments. ♥
Main Ingredients- 7 cups rice or mixed grains (approx. 1.2kg)
- 2 to 2.5 handfuls of chestnuts (approx. 200-250g)
Special Seasoning Sauce- 2 Tbsp cooking wine (like Mirin)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp sesame oil
- 1 stalk scallion, finely minced (approx. 4-5 Tbsp)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp cooking wine (like Mirin)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp sesame oil
- 1 stalk scallion, finely minced (approx. 4-5 Tbsp)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the rice for cooking. I’m using a mix of rice and mixed grains, totaling 7 cups, but you can adjust the amount of rice to your preference. (e.g., 7 servings based on a rice cooker).
Step 2
While the washed rice (or mixed grains) are soaking in water, start preparing the chestnuts. My mother kindly peeled the outer skins for me. Removing the inner skin completely will allow you to enjoy the chestnuts’ natural sweetness even more. You can make peeling the inner skin easier by using a knife or a peeler.
Step 3
Add the prepared chestnuts evenly on top of the rice that is soaking in water. About 2 to 2.5 handfuls of chestnuts (approximately 200-250g) is a good amount. The more chestnuts you add, the sweeter and more flavorful the rice will be.
Step 4
Adjust the amount of water for cooking the rice. It’s best to use slightly less water than you normally would for 7 cups of rice. Using the ‘7 cup’ line on your rice cooker as a guide, add about half a cup more water to reach the desired water level. Be careful not to make the rice too mushy, as the chestnuts will release moisture.
Step 5
Now, select the ‘mixed grains’ cooking mode on your rice cooker and start the high-heat, high-pressure cooking cycle. The mixed grains setting is generally better for bringing out the flavor of chestnuts and achieving fluffy rice grains compared to the white rice setting.
Step 6
While the chestnut rice is delicious on its own, adding a special seasoning sauce will elevate its flavor even further. It’s perfect for wrapping in dried seaweed or mixing directly into the rice. Let’s start by mixing the sauce ingredients. The first ingredient is 2 Tbsp of cooking wine (like Mirin). Cooking wine helps remove any gamey flavors and adds a nice sheen.
Step 7
Next, add 3 Tbsp of soy sauce. You can adjust the amount of soy sauce to your taste.
Step 8
Add 1 Tbsp of minced garlic to give the sauce a deeper flavor. Using freshly minced garlic will provide a more aromatic taste.
Step 9
Add 1 Tbsp of fine Gochugaru (Korean chili flakes) for a mild spicy kick. If you are cooking for children, you can omit this or reduce the amount.
Step 10
Finally, add 1 Tbsp of sesame oil to complete the rich, nutty flavor. The fragrant sesame oil will enhance the overall taste of the sauce.
Step 11
Add about 4-5 Tbsp of finely minced scallion to provide fresh aroma and a pleasant crunch. Make sure to mince the scallion finely.
Step 12
Lastly, sprinkle 1 Tbsp of toasted sesame seeds for extra nuttiness and visual appeal. Mix all the sauce ingredients well.
Step 13
Your delicious chestnut rice is ready! Freshly cooked warm chestnut rice is wonderful on its own, but with the specially prepared seasoning sauce, it becomes an even more special meal.
Step 14
Mixing a little of the seasoning sauce into the well-cooked chestnut rice creates a fantastic combination of the chestnuts’ sweetness and the sauce’s savory depth. It’s also incredibly delicious when wrapped in dried seaweed according to your preference!
