Autumn Chestnut Rice

Ingredients:

– 2 med dried shiitake mushrooms
– 2 cup rinsed short- or medium-grain rice preferably shinmai
– 2 1/3 cup water (use 3 tbsp less water if using shinmai)
– 1 jar chestnuts in heavy syrup – (7 oz) drained
– 1 sm sweet potato peeled and diced
– 1 tsp salt
– 2 tbs light soy sauce (usukuchi shoyu)
– 2 tbs mirin
– 1 tbs toasted sesame seeds
– Radish sprouts (kaiwari daikon) (optional)



Directions:

– Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. Dice mushrooms.
– In a 3-quart saucepan, combine rinsed rice and water; soak 15 minutes. Rinse chestnuts to remove syrup. Drain well; cut into quarters. Add mushrooms, chestnuts, sweet potatoes, salt, soy sauce and mirin to saucepan with rice; stir. Bring to a boil. Reduce heat to low. Cover saucepan with a tight-fitting lid. Simmer 15 minutes.
– Remove from heat. Let stand, covered and undisturbed, 10 minutes. Carefully break up rice mixture with a dampened wooden rice paddle or spatula. Spoon rice mixture into serving bowls. Sprinkle with sesame seeds and radish sprouts.

Kirin Sushi
Kirin Sushi Coral Spring FL, Sushi restaurant Coral Spring, Sushi cafe Coral Spring, Japanese restaurant Coral Spring, Japanese cafe Coral Spring, Japanese bistro Coral Spring, Japanese diner Coral Spring, Japanese buffet Coral Spring