Kurigohan (brown rice) Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Kurigohan (brown rice) Also known as Kuri gohan.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kuri gohan

Kurigohan, also known as chestnut rice, is a typical dish of Japanese cuisine that consists of rice cooked with chestnut and roasted with soy sauce.

To prepare the Kurigohan, it is first necessary to cook the rice in the ratio of 1:1,5 (one cup of rice for one and a half cup of water).While the rice is cooking, it is necessary to peel and grind the chestnut, which will be added to the rice as soon as it is almost ready.

The chestnuts used in Kurigohan are Japanese chestnuts, also known as kuri. They have a sweet taste and a soft texture, which makes them perfect to be added to rice. In addition, chestnuts are an excellent source of nutrients, such as vitamins and minerals, making Kurigohan a healthy and nutritious dish.

After adding the chestnuts to the rice, it is time to temper the dish. Soya sauce is the main ingredient of the spice, adding a salty, slightly sweetened taste to the rice. In addition, you can add other spices, such as garlic, ginger and onions, to give an extra touch of taste.

Kurigohan can be served as an accompaniment to other dishes, such as fish and meat, or as a main dish, accompanied by a salad or other vegetables.

In addition to being a delicious dish, Kurigohan also has health benefits. Rice is an important source of complex carbohydrates, which provide energy to the body, and shrimp are rich in fiber, which contribute to digestive health.

In summary, the Kurigohan is a typical dish of Japanese cuisine that combines the texture and taste of rice with the sweetness and nutrients of chestnuts. It is a healthy and tasty option to be at any time of year, but especially during autumn, when chestnuts are on the rise. Experience this Japanese delight and surprise yourself with its unique and nutritious taste.

Origin and history of Kurigohan (arroz castanho)

Kurigohan, also known as chestnut rice, is a typical dish of Japanese cuisine. Its origin dates back to the Edo period (1603-1868), when chestnut became a popular food among the samurai class. Chestnut rice was a way to make the most of this ingredient by mixing it with traditional Japanese rice. Over time, kurigohan became a common dish throughout Japan, being appreciated for its soft texture and sweet taste. Today, it is possible to find variations of kurigohan, with additions of other ingredients such as mushrooms and vegetables, but the base of chestnut and rice continues to be the essence of this traditional dish.

About the recipe

• Name of the plate: Kurigohan (brown rice)
• Name of the dish in English: Kurigohan (chestnut rice)
• Name of the plate in Japanese: 栗ご飯
• Name of the Romanian dish: Kuri gohan

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 20 minutes
• Difficulty: SIMPLE
• It suits: 6 people
• Occasions: Main meals, autumn

Ingredients – Ingredients

Check out the necessary and optional ingredients Kurigohan (brown rice)It makes sense to improvise

• 400g of Japanese Short Grain Rice
• 50g of mochi rice
• 600 ml of water
• 400g of Kuri chestnuts in conserves
• 1 cup of soup
• 1 tablespoon of Mirin
• 1 tablespoon of soy sauce
• Black Seeds to Decorate

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Kurigohan (brown rice). Follow the instructions below in the preparation mode or step by step.

Method

Clean and rinse the rice.

Start by combining 400g of short grain Japanese rice and 50g of sweet mochi rice in a large bowl.

Cook the rice.

In a large pot, add the washed rice, 600 ml of water, 1 tablespoon of mirin and 1 tablespoon of soy sauce. Let boil and reduce the fire, leaving to cook until the liquid is absorbed by the rice, approximately 20 minutes.

Add the chestnuts:

Remove the pot from the fire and add 400g of chestnut. Cover with a cap and let warm for 10 minutes.

Serving and enjoying:

Serve the kurigohan in bowl, spray it with black salmon seeds and enjoy this delight.

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