Red Bean Rice with Chestnuts (Kuri Okowa) is a luxurious version of Rice with Azuki Beans (Osekihan). The contrast between the red rice and the yellow chestnuts is so pretty and makes it a perfect dish for happy occasions just like Osekihan.
I included two methods of peeling chestnuts. The first method takes time, but the cooked chestnuts retain bright yellow. The second method let you peel the skins easily, but the colour of the cooked chestnuts is not attractive. There is no difference in the flavour of the dish.
Total Time is based on Method 1.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 2 rice cups glutinous rice (360ml/0.8pt)
- 150-200g/5.3-7.1oz chestnuts
- 50g/1.8oz dried azuki beans
- 500ml/1.1pt water
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Soak chestnuts in water for a couple of hours to soften the hard shell.
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Take one chestnut from the water and peel the bottom of the chestnut using a knife.
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Starting from the bottom part of the hard shell, which is now showing the flesh, peel the hard shell upwards piece by piece. You should now see a chestnut with soft skin intact.
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Put the chestnut back in the water. Repeat above for the rest of the chestnuts.
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Take one chestnut from the water and peel the soft skin using a knife. Put peeled chestnut back in the water.
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Soft skin is sometimes embedded in narrow vertical cracks. Make a v-cut using a knife along the crack and remove the soft skin.
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Make a horizontal incision on the round side of chestnut (note 2). The incision needs to reach to the soft skin.
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Put the chestnuts in a pot of water and boil them for a couple of minutes. You will notice that the incision starts opening slightly (note 3).
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Drain and place the chestnuts on a kitchen towel to remove moisture around them.
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Place the chestnuts in the pot and dry roast over high heat for a minute or so, with a lid on. Shake the pot from time to time. The chestnut skin dries, and the incision opens up further.
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Turn the heat off and transfer the chestnuts onto the kitchen towel.
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Take one chestnut at a time, hold the chestnut positioning the incision vertically, facing up.
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Using your thumbs, open the incision by pulling the shell outwards. It should peel the shell as well as the soft skin (note 4).
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As you peel chestnuts, place it in a bowl filled with sufficient amount of cold water to submerge them.
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Leave the chestnuts in the water for 1 hour to remove the harsh taste them.
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Wash rice and soak in water for at least 30 minutes. Drain using a sieve.
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Wash azuki beans and transfer to a saucepan with water (not in ingredients) just to cover the beans.
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Bring it to a boil, then drain the water.
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Add 500ml water to the pan with azuki beans and bring it to a boil over high heat.
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Reduce heat to medium to medium low and cook for about 15-20 minutes until the beans are cooked to al dente (note 5). Remove scum (white bubbles) from time to time while cooking.
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Drain and keep the beans in a sieve and the red liquid in a bowl.
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Scoop the liquid in the bowl with a ladle and pour it back gently into the bowl 4-5 times, allowing the liquid to be exposed to air (note 6). This will brighten the red colour of the liquid. Let it cool to room temperature.
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Mix rice and azuki beans in a rice cooker. Add the red liquid to the level required for sticky rice/sweet rice. Add water if not enough red liquid.
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Drain the chestnuts and place them on the rice and turn the switch on.
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Mix azuki beans and rice in a heavy-bottomed pot, then add 300ml of the red liquid to the pot. Add water if the red liquid is not enough.
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Place the lid on and cook over high heat for 5-6 minutes until it starts boiling.
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Then reduce the heat to low and cook for 12-13 minutes until the liquid evaporates.
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Turn the heat off and leave for 10 minutes.
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Mix the rice and chestnuts gently using a spatula, breaking the chestnuts into half or quarter pieces (note 7).
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Serve with gomashio either sprinkled over the rice or in a separate container for individuals to sprinkle.
1. There are pros and cons in both methods. Method 1 is a laborious way of peeling chestnuts, but the end results are superior. Method 2 peels the skins like a charm, but the cooked chestnuts are brownish. They both taste great, though.
2. Press the blade of your knife down on the shell and shift the cutting position to make an incision, rather than using a slicing motion. I find that pressing method is easier and safer. It cuts the shell better.
3. If your chestnut does not open after started boiling, it is probably because the incision is too shallow. You can take it out of the water and make the incision deeper, then put it back into the boiling water.
4. Do this while the chestnuts are still hot or warm. When they cool down, peeling becomes difficult.
5. The centre of the bean is a tiny bit hard. This is because the azuki beans are further cooked with rice.
6. Use a fan to send more air to the liquid if you want.
7. some of them break into smaller pieces while mixing. That's quite alright.
8. Nutrition per serving, not including the garnish, gomashio.
serving: 206g calories: 296kcal fat: 0.9g (1%) saturated fat: 0.2g (1%) trans fat: 0.0g polyunsaturated fat: 0.3g monounsaturated fat: 0.1g cholesterol: 0mg (0%) sodium: 43mg (2%) carbohydrates: 66g (24%) dietary fibre: 2g (7%) sugar: 0.8g protein: 5g vitamin D: 0mcg (0%) calcium: 20mg (2%) iron: 1.4mg (8%) potassium: 259mg (6%)