Rice Cooked with Chstnuts 　　　(Kuri Gohan)
400g chestnuts, with shell (kuri)
2 cups rice (kome)
1 cup glutinous rice (mochi-gome)
	1 tbsp kelp and bonito soup (dashi)
	1 tbsp sake
	1 tbsp mirin
	1 tsp salt (shio)
a pinch black sesame seeds (kuro-goma)
1. Wash rice and glutinous rice, dain off the water and keep more than 30 minutes. 2. Peel hard shell and inner skin of chestnuts and cut into 4 pieces. 3. Put rice and glutinus rice in rice cooker, add kelp and bonito soup, sake, mirin and salt. Add suitable amount of water and mix. Add chestnuts and turn on. 4. Serve cooked rice in individual bowl and sprinkle black sesame seeds. Serves 4