Somen (mixed somen with tuna and salted kelp) | Recipe transcription by Apron
apron Time required : 10minutes
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Chestnut rice | Haruan's recipe transcription
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Ingredients
- Chestnut : 500g
- Uruchi rice : 2 go
- Sticky rice : 1 go
- water : 2 go
- Liquor : About 1 tbsp
- sweet sake : About 2 tbsp
- salt : 1/2 teaspoon
- Black sesame : as you like
Time required
60minutes
Procedure
-
1)
Peel chestnuts
00:36
Peel the chestnut skin as if you were hooking it with a kitchen knife and peeling it off.
-
2)
Cook rice
01:30
Put glutinous rice and glutinous rice that have been washed and soaked in water in a pan, and add sake, mirin, and salt.
Add the peeled chestnuts.
Cover and heat on medium heat for 30 minutes. -
3)
Mix and loosen
02:38
When it is cooked, mix it with a rice scoop to lift it from the bottom.
Sprinkle with black sesame to finish.
Point
・ By cooking glutinous rice and glutinous rice together, it is elastic and soft.
・ By mixing and loosening immediately after cooking, rice grains are prevented from adhering to each other. In addition, excess water is removed, making it glossy and improving the texture.
・ Be careful not to crush the chestnuts when mixing and loosening the cooked rice.
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