Golden Nuggets

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

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.

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

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
  
• Sweet potato, prefer Satsuma sweet potato, chopped in chunks to make up about 1 cup, soak in water for 10 minutes to prevent discoloration
  
• Chestnuts in heavy syrup 7-14, drain the syrup and soak chestnuts in hot water for a minute or so to tame some sweetness.
  
• 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.
  
• 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
   .
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.
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.
   
4. Put the lid on and steam for 15 minutes. Spread rice onto cookie sheet lined with parchment paper to remove excess moisture.
5. Sprinkle with black sesame and Kosher salt and serve.

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

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?Many 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. My 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!