Kuri gohan

Method

1. 1 Soak chestnuts in warm water for 1 hour, then peel off both the hard shell and the thin brown inner skin.
2. 2 The brown outer layer is the bitter rice, which is the most time-consuming part but must not be discarded.
3. 3 Soak peeled chestnuts in cold water for 20 minutes to prevent them from turning black.
4. 4 Soak white rice and glutinous rice together for 30 minutes, then drain.
5. 5 Cook the rice with kombu broth, sake, and salt, then arrange the chestnuts on top without stirring.
6. 6 Cook for 15 minutes, then let it sit for 10 minutes without opening the lid. Fluff it up and sprinkle with black sesame seeds and salt.

With an appliance

• Pressure cooker 35 min

  Cook under high pressure for 6 minutes, then quickly release the pressure and let it steep for 8 minutes; the chestnuts will be softer, so stir gently.