Kurigohan
- 25 to 30 chestnuts (raw, still in their shells)
- 1 tablespoon granulated sugar
- 3 cups short grain white rice
- 3 1/2 cups water
- 1 1/2 tablespoons mirin
- 1 1/2 tablespoons soy sauce
- 1 1/2 teaspoons table salt
- 1 5-inch long piece of konbu (optional)
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chestnuts, raw (25)
- Konbu (1 5-inch long piece)
- Condiments
- Mirin (1 1/2 tablespoons)
Soy sauce (1 1/2 tablespoons)
- Cooking & Baking
Granulated sugar (1 tablespoon)- Table salt (1 1/2 teaspoons)
- Pasta & Grains
- White rice, short grain (3 cups)
- Drinks
- Water (3 1/2 cups)
Preparation
Read recipe preparation on lafujimama.com
Social Stats
27.0Rating
1-100
1-100
2Tweets
6Facebook
Shares
Shares
0StumbleUpon
Views
Views
21PinterestPins
Recipe Stats
Published December 2, 2009 (3 years ago).
3 people saved this recipe.
