• Chestnutsabout 20
• Japanese short-grain rice2 合
• ★Sake (Japanese rice wine)2 tbsp
• ★Mirin (sweet rice wine)2 tbsp
• ★Salt1 tsp
• ★Dashi kombu (dried kelp)about 10 cm
• Gomashio (sesame salt)optional

1. 1

   Rinse the rice and drain it in a colander, allowing it to dry thoroughly.

2. 2

   Soak the 20 chestnuts in boiling hot water for about 3 minutes to soften the shells, then carefully peel them, taking care not to cut yourself.

3. 3

   Lightly rinse the peeled chestnuts to remove any bitterness, and cut them in half if desired.

4. 4

   Place the rinsed rice (2 合) back into the rice cooker bowl and add the ★ seasonings.

5. 5

   Add water up to the 2-cup mark, stir gently, then place the chestnuts on top and cook on the regular setting.

6. 6

   Once cooked, remove the kombu and gently fold everything together.

7. 7

   Serve in bowls and finish with a sprinkle of gomashio (sesame salt) to taste.

For an extra layer of flavor, try adding a pinch of black pepper before serving.

• Calories273 kcal
• Protein4.2 g
• Fat0.7 g
• Carbs59.3 g
• Sodium0.8 g