Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, steamed chestnut mochi rice. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
My mother taught me this recipe. Traditional mochi making is an annual year-end tradition, a team effort - and a bit risky! Friends and families gather for mochi making parties, and temples and community centers host daylong events. First, mochigome rice is soaked overnight and then steamed; the rice is ready to be pounded when it's soft enough to be cut with a chopstick.
Steamed Chestnut Mochi Rice is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Steamed Chestnut Mochi Rice is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have steamed chestnut mochi rice using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Chestnut Mochi Rice:
- Take 540 ml Uncooked mochi rice
- Prepare 15 Chestnuts
- Get 2 tbsp Sake
- Get 1/2 tsp Salt
- Take 10 cm Kombu
We use sticky rice grown in Gujo and provide variety by using mugwort, walnut, chestnut, shiso leaves, beans, etc. They are packed in vacuum bags to preserve their taste, and we recommend frozen storage. Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings.
Instructions to make Steamed Chestnut Mochi Rice:
- Parboil the chestnuts. Peel the shells and inner skins neatly. 30 minutes before cooking the rice, wash the rice and let sit in a colander.
- Put the rice, sake, and salt into the rice cooker. Fill with water until the appropriate water line and then place the chestnuts on top. Place the konbu seaweed on top and when it expands, cook the rice.
- Once done, remove the konbu seaweed, mix it all up, and enjoy.
Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings. Traditionally, mochi was made during a Japanese ceremony called "mochitsuki" which translates to "pounding mochi." Freshly steamed rice is placed in an oversize mortar that stands on the ground almost waist-high. The steamed rice is sprinkled with water, then pounded with a large wooden mallet until smooth. Add some water to the rice and scrub it by hand a couple of times.
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