top of page
  • Writer's picturecookingwiththehamster

Kurigohan - Japanese chestnut rice

Kurigohan (栗 ご 飯) is the Japanese chestnut rice.


  • 6 large chestnuts washed well

  • 1 serving rice

  • 1 spoon soy sauce

  • 1 spoon sake

  • sesame seeds


  • Cook the chestnuts in a pan, with a lid, for 30 minutes. Then peel them.

  • Wash the rice with cold water until it is clear.

  • Place the rice in a pot or rice cooker together with the soy sauce, sake and chestnuts. Add water (the ratio is 1:1 for each cup of rice).

  • Proceed with cooking:

  • POT: bring to the boil, cover with a lid and lower the heat to minimum and cook without ever removing the lid for 15 minutes. Turn off the heat and leave to rest for 5 minutes, always without removing the lid.

  • COOKER: set the rice cooker and, once the rice is cooked, leave to rest for 5 minutes without removing the lid.

  • Serve and sprinkle with sesame seeds.

Kurigohan recipe Cookingwiththehamster
Kurigohan | © Cookingwiththehamster

bottom of page