Chestnut rice, Sesame-tofu making report

Chestnut rice is an Autumn-early winter dish in Japan.

The crumby texture and the sweetness of chestnut matches dramatically well with the slightly salty rice seasoned with soy sauce! 

By cooking rice with a deep-pan (or a rice cooker), this recipe takes only 25 mins to prepare.


  • 100g of cooked chestnuts*
  • 2 cups of sweet rice or normal Japanese rice
  • 1 cup of cold water
  • 1 tablespoon of soy sauce
  • 1 tablespoon of mirin (sweetened sake)
  • 1 tablespoon of sake (if available)
  • 1/2 teaspoon of salt
  • 1 teaspoon of sugar
  • 5cmx10cm of kombu (seaweed if available)

*You can find the cooked chestnut in Waitrose or some organic shops.


1. Wash sweet rice in clod water, drain it through a net. Desirably soak the rice in water for 3-4 hours but not necessary.

Add all ingredients except chestnut in a deep pan or a rice-cooker container

2. Cook rice as normal. Should you cook the rice in a pan, please refer "How to cook Japanese rice without a rice cooker"(click to see the direction!)

3. Once the rice is done, remove the konbu-seaweed and then add chestnuts. Combine all ingredients well to serve.

Time to prepare chestnuts rice : 25 mins
Total cost: 2.5 pounds (1.5 pounds for chestnuts, 1 for rice and other ingredients)

The other day, I got a report from my lovely friend who tried one of my recipes "Sesame-tofu" (click to see the recipe). She send me a photo of her tofu as the following. 

Instead for a leaf gelatine, she used the powdered one and told me that it worked well.

According to her, she and her friends enjoyed this sesame-tofu with soy sauce as well as a hint of wasabi. 

I am so pleased with this report!
Thank you very much for trying my recipe!!
Such lovely report keeps me up and cheers my cooking appetite!!!

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