One more kuri gohan (chestnut rice)


Kuri gohan is one of the many classic Japanese rices, and well there are different versions.

Kuri is Japanese chestnut, slightly different from the European one (see here).
Sometimes it’s called gohan, as it’s standard rice. Other times, it’s okowa, which means it’s steamed sticky rice.

yaki kuri gohan (grilled)

kuri okowa

A more common style (from a commercial site I am not related to, I just needed to borrow a photo for a while) :
kuri source
That’s white rice cooked with chestnuts in syrup. That’s more like a dessert version. I like it too that’s I also… no, I’ve never cooked it so far. I eat it with pleasure when it’s served but I always end up with a grilled version.

The list is open… Add your oen version.


This time, it’s yaki (grilled), of course.


I have soaked the rice (half brown, half white) in water 24 hours, then added the grilled chestnuts with their inner skin, a glass of white wine, a dry chili pepper and a pinch of salt, and let one more night. Before starting the rice cooker, I’ve added goji berries.



Chicken drumstick takikomi gohan

Another meal prepared in 5 minutes. I used the rice-cooker as a slave and frozen veggies for the side dish.
Usually “takikomi gohan” (rice cooked with stuff) is made with dices of ingredients and served as a side. With whole drumsticks and I got a main dish.

classic takikomi recipe

Chicken, rice, onion, ginseng, red chili, mushrooms. Plus diced broccoli stalks. Seasoning : soy sauce, salt and mirin.

Before and then… With the takikomi program of the rice-cooker.

I had kept aside the broccoli florets and a few decorative shimeji mushrooms. I added them on top and put the cooker on “keep hot mode” a few minutes, just the time to steam them :

Ready !

Triple grain mix : green peas, sweet corn and chick peas. With a goma-dare dressing made of pounded sesame, black rice vinegar, soy sauce, garlic and a little sugar.

Okoge. The best part is in the bottom. It’s caramelised.

Takikomi gohan, Japanese chicken rice

A delicious easy family dish. takikomi means cooked with things included. gohan is rice.
That used to be prepared in the kama, the old fire-wood rice-oven. Modern rice-cooker are able to replicate the slower cooking process.

Easy :
rince 1 cup of Japanese rice (Koshihikari for instance, a good non-Japanese substitute is italian Arborio rice )
Add :
-1.2 cup of water,
-veggies (onion and negi leeks),
-a piece of kombu seaweed,
-feet of shiitake,
-a dry chili pepper,
-2 tbs of mirin
-3 tbs of low sodium soy sauce (or 2 of regular)
Start the rice cooker on “takikomi mode”.

You can do that in an iron cast pot. Add a little more water. Heat on low-medium till it boils slightly. Lower on minimum for about 20/30 minutes. Be careful that it does not burn. No problem on a real stove or induction, but be careful on a gaz stove. Let sit another hour before reheating very slowly.

You get this.

The bottom is nicely caramelised… Delicious !

Recut the meat and kombu in small chunks, serve with goma-shio (sesame and salt), and cut greens of negi.

A white miso soup with abura-age (fried tofu) and green sprouts of soy beans.

Dessert :