Chestnuts Takikomi Gohan Onigiri Recipe


Simply Onigiri funa dn creative recipes for Japanese rice ballsOne of the great excitements of autumn is eating chestnuts! Fresh chestnuts take time to prepare but they taste so good. To me, chestnuts are a symbol of cool autumn air and blue skies. Frozen chestnuts are available at most supermarkets throughout the year and they are also easy to prepare. I’m introducing a very simple recipe for chestnut rice but if you’d like to add more ingredients, chicken, burdock, carrot and deep-fried bean curd (aburaage) are great options.

  • Yield: 4


  • 25 Chestnuts, depending on size
  • 13½ oz (400 ml) Washed Japanese short grain rice
  • 13½ fl oz (400 ml) Water
  • Japanese light soy sauce (usukuchi shoyu)
  • 2 tbsp Mirin
How to Make It
  1. Cut a small slit on chestnuts. Bring a pot of water to the boil and remove from heat. Add chestnuts and leave until water is cool, about 1 hour. Shell chestnuts and cut into halves. Soak in water for another 20 minutes.
  2. Put rice, water, soy sauce, mirin and chestnuts in a rice cooker and cook rice according to instructions on the rice cooker.
  3. When the rice is cooked, mix it lightly.
  4. Place cling wrap in a rice bowl and scoop 120 g (4¼ oz) of the rice into bowl. Pull out rice together with cling wrap and mould rice into a ball. Repeat with the remaining ingredients.

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