Kurigohan (Japanese Chestnut Rice)

1. Place the raw chestnuts in a pot and add enough water to cover them. Place the pot over medium-high heat and bring the water to a boil. When the water comes to a rolling boil, turn off the heat and leave the chestnuts in the hot water for 30 minutes. This softens the shell so that you can peel them.

2. With a knife, being careful not to cut yourself, crack open the chestnuts and discard the shells.

3. To preserve the bright color of the chestnuts, place the chestnuts in a Ziploc bag and sprinkle them with the granulated sugar. Massage the sugar into the chestnuts, seal the bag, and then put it in the freezer for 3 to 4 hours. When you are ready to cook the rice, take the chestnuts out of the freezer and rinse off the sugar with some water.

4. Wash the rice well. Put the rice, water, mirin, soy sauce, and salt into your pot or rice cooker, add the chestnuts, and then place a piece of konbu on top of everything. Cook the rice as you would white rice.

To cook in a rice cooker: after all the ingredients have been placed in the cooker, close the lid firmly, and press the button to start the cooker. Once it has finished cooking, let the it sit for an additional 10 minutes before opening the cooker, to allow any excess moisture to be absorbed. Then open the cooker, remove the konbu, turn the rice over gently with a rice paddle or a wooden spoon, and serve.

To cook on the stove top: after all the ingredients have been placed in a pot, cover the pot and sit it on the stove over high heat. Bring the water to a rolling boil (listen for bubbling noises, but do not open the pot or you will lose helpful steam) and then reduce the heat to medium and continue to cook for about 5 minutes. Once all the water is fully absorved, turn the heat off and let the rice sit covered for at least 10 minutes. Remove the konbu, turn the rice over gently with a rice paddle or a wooden spoon, and serve.