Golden Ratio Mentsuyu Chestnut Rice

Golden Ratio Mentsuyu Chestnut Rice

It's autumn! It's chestnuts! It's chestnut rice! How about having some easy, soy-sauce flavoured chestnut rice with mentsuyu? You can also make crispy scorched rice at the bottom of the pot as well.

Ingredients: serves 2

about 20
Uncooked white rice
2 rice cooker cups (360 ml)
Mentsuyu (diluted to 1/3 strength)
2 tablespoons
1 tablespoon
1 tablespoon


1. Wash the rice, and strain.
2. It's the season of chestnuts~ The fluffiness of them is irresistible!
3. Remove the shell! Try your best and peel them! I recommend soaking them in hot water or boiling them in hot water for 3 minutes! Be careful not to cut yourself!
4. Place the rice in a pot, and add the seasonings. Then add water up to the 2 cup mark.
5. Add konbu seaweed if you have some. Then add the chestnuts and switch the rice cooker on!
6. It's finished cooking! The smell of chestnuts is irresistible!
7. Does it go with sesame seeds? The rice at the bottom of the pot gets scorched as well, this is so delicious!

Story Behind this Recipe

I was finally able to achieve the golden ratio!