Chestnut Rice (Kuri Gohan)

Put rice in a large bowl. Gently wash the rice with cold water and discard water. Repeat this process about 3-4 times until water becomes almost translucent. Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes.

Bring a medium pot of water to a boil. Put chestnuts in boiling water, cover with the lid, and turn off the heat. Set aside for 30 minutes and drain. Note that it’s easier to peel when they are still warm.

Using a knife, make an incision around the edge where the flat surface and bottom of a chestnut meets. Then start peeling the shell. Then peel the inner skin completely and soak in a bowl of water for 10 minutes. Peel the rest of chestnuts and change the water a few times.

Put the rice, water, sake, and salt in a heavy bottom pot and lightly mix all together. Then place chestnuts on top. Bring the rice to a boil over medium heat. Take a quick peek to see if water is boiling (otherwise do not open the lid). Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is still water left, close the lid and continue cooking for a little longer. Remove the pot with the lid on from the heat source and let the rice steam for 10 minutes before opening the lid.

Fluff up and mix the rice; wet a rice paddle and slice through the rice with the scooper, then fold over the rice. Sprinkle salt and black sesame seeds.