MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chestnut Rice
 Categories: Rice, Nuts, Mushrooms
      Yield: 4 Servings
 
      2 md Dried Shiitake mushrooms
      2 c  Rinsed short or
           Medium grain rice,
           Preferably shinmai
  2 1/3 c  Water (use 3 tb less
           water if using Shinmai)
      1    (7-oz ) jar chestnuts in
           Heavy syrup, drained
      1 sm Sweet potato, peeled, diced
      1 ts Salt
      2 tb Light soy sauce (Usukuchi
           Shoyu)
      2 tb Mirin
      1 tb Toasted sesame seeds
           Radish sprouts (Kaiware
           Daikon)
 
  Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut
  off stems. Dice mushrooms. In a 3-quart saucepan, combine rinsed rice
  and water; soak 15 minutes. Rinse chestnuts to remove syrup. Drain
  well; cut into quarters. Add mushrooms, chestnuts, sweet potatoes,
  salt, soy sauce and mirin to saucepan with rice; stir. Bring to a
  boil. Reduce heat to low. Cover saucepan with a tight-fitting lid.
  Simmer 15 minutes. Remove from heat.
  
  Let stand, covered and undisturbed, 10 minutes. Carefully break up
  rice mixture with a dampened wooden rice paddle or spatula. Spoon
  rice mixture into serving bowls. Sprinkle with sesame seeds and
  radish sprouts.

  From: "Buffy Lyer" on rec.food.cooking

  Shinmai is freshly harvested rice.

  Usukuchi is a thin, salty, light coloured style of soy sauce made
  with soy beans and sweetened fermented rice. It can be but is not
  necessarily wheat or gluten free.

  Kaiware is the Japanese word for Daikon sprouts.
  
  -JW

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