A popular autumn dish in Japan, this is a type of takigohan, where rice is cooked with seasonal vegetables.

Serves 4

Ingredients


300g Clearspring Sushi Rice
1 cup chestnuts
1tbsp Clearspring Tamaki or Shizengo Sake
1/2tbsp Clearspring Traditional Sea Salt
1tbsp Clearspring Organic Shoyu or Soya Sauce
1 pinch Clearspring Green Nori Sprinkle

Method

1. Wash the rice and soak in water for 30 minutes, then drain.
2. Soak the chestnuts in boiling water for 5 minutes to make them easier to peel.
3. Make a cut in the bottom of each chestnut, then peel off the shell carefully. 
4. Roast the chestnuts lightly and the remove the inner skin which will now be crisper and easier to remove.
5. Place the rice, chestnuts and salt in a saucepan.
6. Pour the sake and shoyu into a measuring cup and then add enough water to reach a total volume of 360ml. Now add this to the saucepan. 
7. Bring to the boil on a high heat with the lid on. As soon as it reaches the boil, reduce to a low heat and simmer for 11 minutes. 
8. Remove from the heat, and leave for 10 minutes before serving. Garnish with green nori sprinkle, then serve.