Tuesday, October 29, 2013

Golden Nuggets

Chestnuts and Sweet Potato Steamed Rice  栗と薩摩芋のおこわ

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Deep into the Autumn – my craving for chestnuts rice happens this time of year. However, removing the hard outer and inner shell of chestnuts is quite a task which I simply loath. I wish I have a Chestnuts rad 2 (栗くり坊主2see video, it’s all in Japanese but you will see what I’m talking about) gadget. It seems to do a wonderful job. I wish I had invented this handy tool._DSC1617

The idea of using chestnuts in heavy syrup in place of fresh ones is a bit wild. I fear that it may lead to a costly mistake?- one jar of chestnuts sets you back like $7 and only seven in the jar… what ..the…heck! Is there gold in there? Good news is that I didn’t have to deal with the dreadful shell business…yeah it was a tad sweet but not too shabby. OK, I’ll only make it this way if I’m pressed for time.   

Ingredients and directions for 4-6 servings _DSC1561

Necessary equipments: Steamer pan or bamboo steamer lined with silicone, coated parchment paper or moist cloth. Cookie sheet lined with parchment paper.

  • Sweet rice (もち米) 3 (rice cooker) cups, rinse and soak in water for 1 hour
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  • Sweet potato, prefer Satsuma sweet potato, chopped in chunks to make up about 1 cup, soak in water for 10 minutes to prevent discoloration
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  • Chestnuts in heavy syrup 7-14, drain the syrup and soak chestnuts in hot water for a minute or so to tame some sweetness.
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  • Water 350cc
  • Salt 2 teaspoons
  • Sake 2 Tablespoons
  • Black sesame for garnish. If you have pestle and mortar, grind it for more flavor and aroma.
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  • Kosher salt to taste (optional) 
  1. After soaking rice for an hour, drain water through sieve, leave rice on the sieve to dry for 30 minutes
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  2. Pour 350cc water in pan and add salt and sake. Heat at medium high heat. When the liquid starts to boil then add dried rice and cook for 2-3 minutes or until rice soaks up all the liquid._DSC1581
  3. Fill the steamer’s bottom part of pan with water about 2 inch depth. When the steamer is ready, spread the rice on the upper part of steamer, place soaked and drained sweet potatoes and chestnuts on top of the rice in a single layer.
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  4. Put the lid on and steam for 15 minutes. Spread rice onto cookie sheet lined with parchment paper to remove excess moisture._DSC1594
  5. Sprinkle with black sesame and Kosher salt and serve._DSC1613

A little something on the side – boiled crown daisy (春菊) and bean sprouts. It compliments the chestnut rice well. _DSC1618

We raked the leaves last Saturday. There is more to come. “Then why are we doing it now?” said my husband. Because… this is in the Honey-Do list?IMG_0544Many of my friends deck their house for Halloween. Me? Not this year, I just don’t want to go up in the chilly attic to search for the ‘Halloween’ box. IMG_0550My friend made this loveable Frankenstein. Dressed up like a million dollar trooper…I start tap dancing and singing – Puttin’ on the Ritz!  Now if you’re blue… watch Young FrankenSteve version. Super-duper!

I hope you have a fun Halloween! 

 

 

18 comments:

  1. I love kuri okowa! Your kuri and sweet potato okowa is mouth-watering!!!

    I have a Kurikuri Bozu (not Kurikuri Bozu 2), which works really fine.

    This fall, I have seen "Porotan" sold at the supermarket for the very first time.
    http://www.maff.go.jp/j/pr/aff/0710/mf_labo.html
    I want to try this variety next year so I can make kuri okowa with much less effort!

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    1. コメントありがとうございます。 ぽろたんすごいですね。アメリカに早く来てほしいです。Thank you so much for the information.

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  2. this is new to me would love to try as its chestnut season soon

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    1. Thank you Rebecca. This is one of my favorite dish.

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  3. I've never tried this dish...but I can just imagine how delicious this is:) Japanese food is so appealing. I wonder what those red strands are that you placed on top of the beansprout dish?

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    1. Thank you for your comment,Annie. The red strands are called 'itotogarashi' means red pepper in thread form. It make the food a little spicy but not overwhelmingly.This is more like garnish. I think it add great presence and style to the dish.

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  4. This one will definitely be going onto my to make list!

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    1. Thank you so much. After reading your blog, Great Wall of China is in my bucket list. Tour photos of them are stunning.

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  5. Bon Appetit hasn't called you yet?

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    1. Not yet! They must lost my number. Thank you Jalna, you're so sweet!

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  6. That looks delicious! This refined treat is really intriguing.

    Happy Halloween to you too.

    Cheers,

    Rosa

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    1. Thank you Rosa. I hope you had a great fun this Halloween.

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  7. This is completely gorgeous! I love it, the flavours are so clean and delicate, but yet work so well and simply together. It looks so elegant too!

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    1. Thanks Shu Han for your compliment. Love your blog!

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  8. I must say I don't like chestnuts, but who knows? Maybe your beautiful Japanese dish would convert me? (It did happen with some products!).
    The crown daisy salad looks fabulous. I have fallen in love with this plant!

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    1. Thank you Sissi. I know I love crown daisy. I use the vegetable in my hot pot 'shabushabu'. Sooo good you should try it.

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  9. めっちゃ食べたい!!!実は栗ごはんが食べたくて、美味しい栗がスーパーに現れるのを待っているんです。でも・・・日本のに比べて小さいし、あまり質が良くないので、困ってます。甘露煮を使えばいいのかー!でも、読者に甘露煮が買えないメールがたくさんきそう(汗)。でも食べたい!明美さんの家、いつも美味しいものが食べれていいなぁー。

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  10. Simple and comforting sweet bites,
    btw, i've never seen or even heard any chestnut on heavy syrup before, i'm on search for it now....

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