Recipe Recommendation: Kyoto Foodie's Roasted Chestnut Rice

Recipe Recommendation: Kyoto Foodie's Roasted Chestnut Rice

Kathryn Hill
Nov 4, 2009

Recently, I came across a post on Kyoto Foodie (one of my new favorite food blogs!) about a seasonal dish called yakikuri gohan, or roasted chestnut rice. The ingredients were few and simple, and seeing that I'd just bought a big batch of chestnuts at the farmer's market, I decided to make this!

After I roasted and peeled the chestnuts, I washed the rice and added it to my rice cooker along with the chestnuts, mirin, salt, and kombu. Kyoto Foodie says "you could use up to 1 cup of sake in place of water if you want to be very luxurious" and I did this. Even though she suggests cooking it in a donabe pot, I preferred to use my rice cooker.

Result? Delicious! What a great one-dish meal. It was hearty, sweet, savory, and filling. I would definitely make this again - it was just so easy and yummy. The only real work was peeling the chestnuts. If you can't find fresh chestnuts or don't want to deal with peeling, buy vacuum-sealed peeled chestnuts instead.

Get the recipe: Kyoto Foodie's Roasted Chestnut Rice

Cooking Japanese: Oden
Japanese Cooking: Okonomiyaki
Recipe Recommendation: Japanese Style Simmered Sweet Kabocha

(Image: Kathryn Hill)

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