Autumn Chestnut Rice Recipe

• 2 med dry shiitake mushrooms
• 2 c. rinsed short- or possibly medium-grain rice preferably shinmai
• 2 1/3 c. water (use 3 tblspns less water if using shinmai)
• 1 jar chestnuts in heavy syrup - (7 ounce) liquid removed
• 1 sm sweet potato peeled and diced
• 1 tsp salt
• 2 Tbsp. light soy sauce (usukuchi shoyu)
• 2 Tbsp. mirin
• 1 Tbsp. toasted sesame seeds Radish sprouts (kaiwari daikon) (optional)

1. Soak mushrooms in a bowl of hot water 30 min.
2. Squeeze dry; cut off stems.
3. Dice mushrooms.
4. In a 3-qt saucepan, combine rinsed rice and water; soak 15 min.
5. Rinse chestnuts to remove syrup.
6. Drain well; cut into quarters.
7. Add in mushrooms, chestnuts, sweet potatoes, salt, soy sauce and mirin to saucepan with rice; stir.
8. Bring to a boil.
9. Reduce heat to low.
10. Cover saucepan with a tight-fitting lid.
11. Simmer 15 min.
12. Remove from heat.
13. Let stand, covered and undisturbed, 10 min.
14. Carefully break up rice mix with a dampened wooden rice paddle or possibly spatula.
15. Spoon rice mix into serving bowls.
16. Sprinkle with sesame seeds and radish sprouts.
17. This recipe yields 3 or possibly 4 servings.
18. Comments: Typhoons and red dragonflies are harbingers of Japanese autumn.
19. So are burnished red maple leaves and shinmai, the first rice of the season.
20. Celebrate the majesty of fall and serve this bountiful rice dish, with chestnuts, sweet potatoes and shiitake mushrooms.

shiitake mushrooms, rice, water, chestnuts, sweet potato, salt, soy sauce, mirin, sprouts

Taken from cookeatshare.com/recipes/autumn-chestnut-rice-72167 (may not work)