KURI-GOHAN

October is the season for harvesting rice. Steamed rice alone tasts delicious. However, a popular and even more delicious autumn rice dish includes add seasonal ingredients such as chestnuts to the rice. This is KURI-GOAN. (Rice cooked with chestnuts.)

I cooked KURI-GOHAN last Sunday. It was very derisious.

Rice: 2 cups

Chestnuts:300mg

Sake:30cc

Soy sauce: 5cc

Mirin:7.5cc

Solt: a little

Water:440ml

Could you try to cook!