Autumn Chestnut Rice Recipe

Autumn Chestnut Rice Recipe
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Autumn Chestnut Rice is a popular, light variety of rice dish from Japan. Learn how to make/prepare Autumn Chestnut Rice by following this easy recipe.
Autumn Chestnut Rice Recipe
Preparation Time 20 Minutes
Cooking Time 60 Minutes
Difficulty Average
Recipe Type Veg.
Serves 3
  • 2 medium-sized Shiitake Mushrooms, dried
  • 2 cups rinsed short- or medium-grain Rice, preferably Shinmai
  • 2-1/3 cups Water (use 3 tbsp less water if using Shinmai)
  • 1 (7-oz.) jar Chestnuts (in heavy syrup), drained
  • 1 small Sweet Potato, peeled and diced
  • 1 tsp Salt
  • 2 tbsp Light Soy Sauce (Usukuchi Shoyu)
  • 2 tbsp Mirin
  • 1 tbsp toasted Sesame seeds
  • Radish Sprouts (Kaiwari Daikon) (optional)
How to make Autumn Chestnut Rice:
  • Soak mushrooms in a bowl of warm water for about 30 minutes and dry them off before cutting of their stems, later have it diced.
  • In a saucepan combine rinsed rice and water and soak it for about 15 minutes.
  • Rinse the chestnuts, sweet potatoes, salt, soy sauce and Mirin to the pan with rice. Bring it to a boil. Reduce the heat and cover the saucepan with lid.
  • Remove it from heat and have it covered and undisturbed. Break the rice mixture and serve it