A hearty balance of hearty, protein, and fiber! Great for an active lifestyle!
Sweet Potato and Chestnut Rice
サツマイモと栗ご飯Satsumaimo to Kuri Gohan
Sweet potatoes and chestnuts are a classic autumn combination. The natural sweetness makes this dish almost a dessert. Edible chestnut trees grow throughout Japan, and are historically believed to be the work of cultivation dating back over 5,000 years. In ancient days, chestnuts were used in religious or ritual ceremonies, and during the Warring States Period (1467-1603 C.E.), they were particularly important as a nutritious preserved food. Large varieties were given the name Kachian (Kachi Chestnut). The word kachi, or katsu, is a homonym for victory, so the nut then took on significance for the warrior class as a representation of strength and a morale booster. (Serves 3-4)
1 cup uncooked short-grain white rice
1 ½ cups water
½ cup cooked and peeled chestnuts
½ small Japanese sweet potato, peeled and chopped small
1 tablespoon sesame seeds (black or white; optional)
A dash of salt
Small saucepan + lid
1. In a saucepan, rinse the rice a few times through with water to remove surface starches and prevent clumping, yielding a clean, fresh taste. Drain. Add 1 ½ cups water, chestnuts, and sweet potato, and cover with lid.
2. Bring the rice mixture to a boil, and then reduce heat to a simmer. Cook 30 minutes or until rice is tender and the surface is matte. Flush and serve, topped with sesame seeds (if desired).
This exciting meal lunch highlights the best of what the fields and forests have to offer when overflowing with autumnal bounty. From the ripe vegetable patches come pumpkin, sweet potato and carrot; from the orchards, apples; from the forests, mushrooms, burdock root, chestnuts and pig! This scrumptious meal embodies the rich, sweet and savory, and satisfying flavors found in the golden days of the season.
Sweet potatoes and chestnuts - natures candies in this delicious almost dessert-like rice dish.