パラグアイの栗を使って秋の味覚栗ご飯を炊いてみた

パラグアイの栗を使って秋の味覚栗ご飯を炊いてみた

“Kuri-gohan (rice with chestnuts)” is an autumn staple in Japanese households. White rice with fluffy, sweet chestnuts. A channel viewer requested chestnut rice before, so I’d like to make it with chestnuts I purchased at a supermarket in Paraguay! How will “kuri-gohan” made outside Japan taste like? Today I’d like to make “kuri-gohan” as requested by a viewer. I just bought chestnuts today. They’re hard to peel, but if you freeze them overnight, they’ll become easier to peel. I’ll thaw them in boiling water. “Kuri-gohan” is a Japanese autumn food. This video will be released when it’s autumn in Japan. It’ll be released around September. But at the time of filming it’s March, and it’s autumn in Paraguay. So, if you want to eat this dish in Paraguay, please look for these chestnuts in March. Should I take them out now? I’ll check if they’ve become easier to peel. I’ll make a cut. Yes, they’re easy to peel now. It’s also easier to peel off the bitter skin now. It comes off just by rubbing a little, like this. However, this is not a good chestnut. It’s moldy. It’s better to take out all the black parts. Yeah, this one has a nice color. Here. If you cut a line across, like this, you can get the skin off easily. This one’s no good. It’s a little bit rotten. The color. That’s too bad. I cannot use this chestnut. I guess too much time has passed since they were harvested. Maybe it’s better to buy them in February. This one’s no good either. The rate of failure is high. In Japan, these could be easily returned, but in Paraguay, there’s nothing that can be done. This one is barely there. This one is no good! More than half of them might be not usable. This might be usable if the surface is scrubbed. Hmmm… Too bad! I’ll make this dish again with proper chestnuts after I go back to Japan. That’s all I’ll use for today. Hmmm… This one’s OK. Oh… No good! This one’s no good either. What a pity. This one’s OK. Oh, no. This one is okay. It’s disappointing when you’ve worked so hard to peel the chestnuts and they turn out not to be usable. This one should be usable if this side is taken off. This one should be usable after peeling the bitter skin. Chestnut farmers in Paraguay, please give me some good chestnuts! I can’t use this one. This one’s no good, either. Dear viewers, please be patient with me for a little more. I tried to make this dish in response to the request. Is this one OK? No! This one is no good. If it can’t be peeled, it means it’s no good. The chestnuts that are not usable don’t smell right either. Hmm… This one was pretty close to being usable though. This one looks good. It’s good. Well, it’s a little moldy, but I’ll wash it and make it usable. The ones that open like this… Oh, no, this one’s no good. Too many of them are not usable. I’ll wash this one and see if it is usable. It’s already rotten. No… This one’s completely white! This one’s no good. I’ll cut it open to check. No, it doesn’t look good. This one looks good. They’re still a little moldy, but I’ll wash them and eat them. I bought 400 grams of chestnuts and the edible chestnuts weigh just… 157 grams. This is no good at all! I’ll make a proper video again when I’m back in Japan, and I’ll upload it. I don’t know if I’ll be able to publish it in September though, so please be patient. By soaking the chestnuts in sugar overnight, their color will improve, so let’s try it! I’ll try it to see how it goes. This is only to make them look better, it doesn’t affect their taste. I’ll discard these. It’s sad! Almost two thirds of them are gone to waste. I’ll let them sit overnight, and then I’ll wash the sugar out. Ok. I’ll wash 3 cups (450g) of rice. I’ll cook the rice. I’ll put the rice, water and chestnuts in a pan. I’ll add some mirin. Soy sauce can also be added, but I won’t use it this time. I’ll put some “kombu” (kelp) on the top. I’ll add a pinch of salt. I’ll turn on the fire. Then I’ll put a lid on the pan and start cooking. I’m not using a rice cooker this time because, even though I think many people in Japan and Korea have them, many viewers of my channel don’t, so instead I advice on using a frying pan or a pot to cook the rice. If possible, please use one that can be covered with a lid. In Japanese, there’s a saying that goes “hajime wa chorochoro naka pappa, akago nakutomo futa toruna” (low heat at first, increase around the middle of cooking, and do not remove the lid even if your baby cries). Thus, I’ll stoke up the flame a little. Chestnut rice is a dish I have fond memories of from my childhood, when they used to prepare it for me. It’s a Japanese autumn dish. Speaking of chestnuts, I was born and raised in Nishinomiya City in Hyogo Prefecture, Japan, and I remember going on a field trip to Hirota Shrine to pick chestnuts when I was in kindergarten. I remember picking up chestnuts with thorny skins and taking them home to make chestnut rice. It’s a nostalgic memory from more than half a century ago. It’s starting to spill over, so I’m going to turn down the heat a little bit. I’ll turn down the heat a little. How did it turn out? It’s done cooking, isn’t it? I’ll turn off the heat. I’ll take out the “kombu” first. Ouch! It’s hot! I’ll take away the kombu. I’ll steam it, so I’ll mix it first. It’s okay if the bottom part gets burned a little. I’ll put the lid on top and steam it. I steamed the rice for about 5 minutes. Has it cooked well? I’ll serve the chestnut rice. Yes, “kuri-gohan” is ready. And now, today… I bought this canned mackerel called “Harissaba” from Japan, which has already been cooked beforehand, and I’d like to try it. I’ll open it. By its colors alone, it looks very spicy. I wonder what it tastes like. But first, I’ll try the rice with chestnuts. Bon appétit! Yes, the chestnuts are fluffy and delicious! I’ll try the canned mackerel, too! I wonder what it tastes like. Yes. It’s a little spicy. It’s delicious. How was it? In Japan, we use bigger chestnuts! This time, I couldn’t make a very good “kuri-gohan” in Paraguay, but I’m just happy to be able to eat it nonetheless! By the time this video is published, I’ll probably be in Japan, having survived the hot summer and getting ready for the incoming autumn season! At that time, I’ll remember the chestnuts from Paraguay and make delicious chestnut rice again, which I will introduce to you next time! See you again. Nos vemos, chau chau! See you in the next video!

視聴者様からのリクエストがあった栗ご飯。
パラグアイにいる間に入手できたので作ってみました。
果たしてどうなるでしょうか？

栗ご飯
栗
米
水
塩
昆布
味醂
(砂糖)

今回は実験レシピということでお米3合に栗150ｇ塩一つまみ、味醂適当入れました。
砂糖は味付けのためではなく、色をよくするために使いましたが果たしてこの栗に効果があったのかはわかりません。
さて、日本にいる間にコラボをしていきたいと思っています。
Youtuberの皆さん、連絡お待ちしておりますので、よろしくお願いいたします。

視聴者からのリクエストで作ったレシピ
肉じゃが

たこやき

餃子

巻き寿司

スーラータン麺

牛丼

叉焼丼

お節料理

七草粥

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Let’s Cooking/ こっけ
Cooking Time/ MATSU

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Exquisite Dinner – Almost Here
Marchinha de Carnaval – Vendla
Nosso Choro – El Equipo Del Norte

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#ホクホクほんのり甘い栗ご飯