Japanese Chestnut Rice

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Japanese  Chestnut Rice

 

2 medium dried shiitake mushrooms

2 cups rinsed short or medium-grain rice, preferably shinmai

2 1/3 cups water

1 7 oz. jar chestnuts in heavy syrup, drained

1 small sweet potato, peeled and diced

1 teaspoon salt

2 tablespoons light soy sauce

2 tablespoons mirin

1 tablespoon toasted sesame seeds

radish sprouts (kaiwari daikon), optional

 

Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems.

Dice mushrooms.

In a 3-quart saucepan, combine rinsed rice and water; soak 15 minutes. Rinse

chestnuts to remove syrup. Drain well; cut into quarters. Add mushrooms,

chestnuts, sweet potatoes, salt, soy sauce and mirin to saucepan with rice;

stir. Bring to a boil. Reduce heat to low. Cover saucepan with a tight-fitting

lid. Simmer 15 minutes.

Remove from heat. Let stand, covered and undisturbed, 10 minutes. Carefully

break up rice mixture with a dampened wooden rice paddle or spatula. Spoon rice

mixture into serving bowls. Sprinkle with sesame seeds and radish sprouts. 

Yields 3 or 4 servings.