Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, steamed chestnut mochi rice. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Steamed Chestnut Mochi Rice is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Steamed Chestnut Mochi Rice is something which I’ve loved my entire life.
My mother taught me this recipe. Tochi mochi has a familiar taste even for those who eat it for the first time. The flavor you feel in your mouth is unforgettable. We use sticky rice grown in Gujo and provide variety by using mugwort, walnut, chestnut, shiso leaves, beans, etc.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook steamed chestnut mochi rice using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Steamed Chestnut Mochi Rice:
- Prepare 540 ml Uncooked mochi rice
- Make ready 15 Chestnuts
- Get 2 tbsp Sake
- Make ready 1/2 tsp Salt
- Get 10 cm Kombu
Add mochi rice, chicken broth, and crumbled bouillon. Mix remaining ingredients into steamed rice. Freshly steamed rice is placed in an oversize mortar that stands on the ground almost waist-high. The steamed rice is sprinkled with water, then pounded with a large wooden mallet until smooth.
Instructions to make Steamed Chestnut Mochi Rice:
- Parboil the chestnuts. Peel the shells and inner skins neatly. 30 minutes before cooking the rice, wash the rice and let sit in a colander.
- Put the rice, sake, and salt into the rice cooker. Fill with water until the appropriate water line and then place the chestnuts on top. Place the konbu seaweed on top and when it expands, cook the rice.
- Once done, remove the konbu seaweed, mix it all up, and enjoy.
Freshly steamed rice is placed in an oversize mortar that stands on the ground almost waist-high. The steamed rice is sprinkled with water, then pounded with a large wooden mallet until smooth. You just need to soak (preferrably overnight) about half a cup of dried chestnuts (add water to make the cup full). Add a pinch of salt, water to cover, bring to pressure and cook on a low flame and on a flame tamer for about an hour. 'Mochi mochi' refers to the Japanese mochi rice cake made from sticky glutinous rice. Mochi mochi is a playful, onomatopoeic adjective that illustrates the heft and stickiness of this bread.
So that is going to wrap it up with this special food steamed chestnut mochi rice recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
