Comments on: Donabe Yaki-kuri Gohan (Roasted Chestnut Rice)

By: Scott

Scott — Sat, 09 Oct 2010 01:38:42 +0000

This was a great recipe. Nothing says fall more than kuri gohan. We roasted them on our Japanese grill outdoors back in the US. We love the crunchy rise. Thank you for the great website.

By: Kathryn Hill

Kathryn Hill — Wed, 04 Nov 2009 19:51:07 +0000

Hi Peko,

I cooked this and posted about it on The Kitchn today: http://www.thekitchn.com/thekitchn/recipe-recommendation-kyoto-foodies-chestnut-rice–100192

おいしい!!!

By: CatherineSF

CatherineSF — Sat, 17 Oct 2009 23:02:52 +0000

Well, I was all set to make chestnut rice this weekend, and then I got an email from Eatpekopeko.com saying they were going to set up a one-off stand at a warehouse sale in the city serving kurimueshi and chicken tsukune! Oishikatta desu ne. . . I’ll get around to doing it myself one of these days!

On another note, my friends David and Dominique just returned from Kyoto and couldn’t stop raving about how helpful and generous you were with your time and suggestions. Said you absolutely MADE their trip. . .

By: Risa

Risa — Tue, 13 Oct 2009 20:32:34 +0000

Good timing! I bought some kuri the other day to make kuri gohan, but your technique of extra roasting sounds extra delicious. I’m also going to experiment with simmering a few in sugar syrup for kurikinton. I’m already looking ahead to oshogatsu, where I’ll be responsible for feeding my extended family and friends, and candying my own chestnuts will save alot of money.

By: M

Sun, 11 Oct 2009 14:20:43 +0000

This looks so good. So so good. Perfect autumn food.

By: Peko Peko

Peko Peko — Sat, 10 Oct 2009 12:03:10 +0000

Hello Meg, Yes, temperature is the key, isn’t it? I have been going to chestnut shops in Kyoto since we did this article trying to understand the Zen of Peeling Chestnuts. They have them cold but they are easy to peel. They have some fancy contraptions for roasting and steaming them.

Hello CatherineSF, Please let us know how it goes!

Hello Mora, I really wish that you would have a foodie blog! I think that you would be an excellent foodie blogger! Yes, prepping the chestnuts could be a pain or fun with friends and family, depending how you approach it. I always think that my descriptions are lacking, I am glad you like them!

By: Mora

Mora — Fri, 09 Oct 2009 03:02:47 +0000

Nothing says autumn/fall like kuri gohan. Thank you for the recipe. I can think of no better way to spend a crisp afternoon than prepping the chestnuts for this recipe. With your description of the okoge, I’ll have to search the farmers market this weekend for some chestnuts. Thanks as always for your recipes and spot-on descriptions.

By: CatherineSF

CatherineSF — Thu, 08 Oct 2009 16:25:09 +0000

This sounds (and looks) delicious. Can’t wait to try it!

By: Meg

Meg — Thu, 08 Oct 2009 15:34:29 +0000

Looks delicious! I adore chestnuts. I roasted some last week, and accidentally let them cool too much before peeling, so it took forever. They were still yummy, though!