Steamed Chestnut Mochi Rice

1. 1

   Parboil the chestnuts.

2. 2

   Peel the shells and inner skins neatly.

3. 3

   30 minutes before cooking the rice, wash the rice and let sit in a colander.

4. 4

   Put the rice, sake, and salt into the rice cooker.

5. 5

   Fill with water until the appropriate water line and then place the chestnuts on top.

6. 6

   Place the konbu seaweed on top and when it expands, cook the rice.

7. 7

   Once done, remove the konbu seaweed, mix it all up, and enjoy.

* Per serving · 4 servings · Values may vary.