Soak chestnuts in boiling water for over 30 minutes and peel the outer and inner skins. (I used large chestnuts so I sliced them in half.) Soak immediately in water after they're sliced to remove bitterness.
Wash the rice. Add water to the 2 cup mark and set it aside for 20 minutes.
Add ★ salt and mirin into the rice from Step 2. Toss, and top with chestnuts. (Press down on the chestnuts lightly so that they don't protude out of the water).
Switch it on. Cook how you regularly cook rice. When done, take out some of the chestnuts for arranging… Toss… and it's done!
[In Step 3] What happens when you push the chestnuts into the rice? Well, I personally feel that this makes the chestnuts more yellow and fluffy when cooked.♪ I have no evidence to support my claim, but just give it a try.
When peeling the outer shell, chop off the bottom and peel from there, using a knife (pull bottom to up). This is the easiest way to peel.
Chestnut Jam [Recipe ID:1635073] Try this if you have lots of chestnuts. It's really tasty.
Story Behind this Recipe
I cook this simple recipe every autumn. A reminder for myself.
-Make sure to use natural salt. Take care to peel inner skin of chestnuts as carefully as possible. Soak in water for 30 minutes to remove bitterness, and change the water a few times. I peeled my chestnuts before cooking (when I had the time) and froze them raw for this use. They were soaked in water to defrost.