• Chestnutsabout 20
• Rice2 cups
• ★Sake2 tbsp
• ★Mirin2 tbsp
• ★Salt1 tsp
• ★Dashi kelpabout 10 cm
• Sesame saltoptional

1. 1

   Rinse the rice and drain thoroughly in a strainer.

2. 2

   Soak about 20 chestnuts in boiling water for 3 minutes to soften the shells. Carefully peel them by hand, being cautious not to cut yourself.

3. 3

   Rinse the peeled chestnuts lightly to remove any bitterness and cut in half if needed.

4. 4

   Add the rinsed rice (2 cups) to the rice cooker. Add ★2 tbsp sake, ★2 tbsp mirin, ★1 tsp salt, and ★about 10 cm dashi kelp.

5. 5

   Pour water up to the 2-cup mark, stir gently, place the chestnuts on top, and cook on regular mode.

6. 6

   When the rice is done, remove the kelp and gently mix the entire pot.

7. 7

   Transfer to a serving bowl and sprinkle with sesame salt to taste.

Add a pinch of black pepper to your preference to enhance the flavor.

• Calories280 kcal
• Protein6 g
• Fat2.5 g
• Carbs58 g
• Sodium0.8 g