Kurigohan Steamed Rice with Chestnuts

Ingredients

2 cups Japanese rice
1/4 cups glutinous rice
20 pieces small chestnuts
1 tsp soy sauce
1 Tbsp mirin
1 Ttbsp sake
2 2/3 cup water


Method

Soak chestnuts in hot water for about 30 minutes.
Peel the chestnuts and soak in water for about 10 minutes.
Wash rice well and set aside in a strainer.
Drain the chestnuts in a strainer.
Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them.
Place chestnuts on the top and start the cooker.