kuri to shiitake no gohan

Now that it's chestnut time this Japanese recipe is a regular in my house. I have adapted it a bit and added some extra punch.

For 2:
1 cup rice
4-5 chestnuts
6-7 fresh shiitake mushrooms
nori
sesame seeds
soy sauce

Pare the tip of the chestnuts and slash the flat part in the center. Boil until done but not too soft. Peel both outer and inner skin when cool trying to keep them whole.
Saute the shiitake for 1 min in butter.
Add the rice and sautee for half a minute.Add vegetable stock and boil until the water has almost evaporated. Add the chestnuts and continue cooking until all water has evaporated. Stir lightly,add a very small knob of butter and cover. Let it stand for 5 minutes.
Serve with a sprinke of sesame seeds, cut slivers of nori and a dash of soy sauce
Itadakkimasu!

"Convivium" tip.
If you take the opportunity and boil a whole bunch of chestnuts you can use the remaining liquid to dye silk yarns previously mordanted in alum! Lovely pink beiges.

neki desu

Tags: food and wine, japanophilia, dyeing