Chestnut

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	Chestnut Rice

	Chestnut rice is most tasteful when cooked during the chestnut harvest season, but nowadays chestnuts are easy to find year-round, so you can enjoy the taste any time of the year.

Husked buckwheat 70g, Glutinous rice 20g, Chestnuts 40g, Seasoning
(soy sauce, red pepper powder, garlic, green onion, sesame salt, sesame oil, salt)

1. Rinse husked buckwheat and glutinous rice in water and drain with a strainer
30 minutes beforehand.
2.Peel the chestnuts and smooth out the inside with a knife. Cut in half if the chestnuts are too big.
3. Put the rice in a pot and pour in water. Add salt and chestnuts, mix, and cook.
4. When it is fully steamed, lightly mix and serve in a bowl.
5. 1/2 cup of bolied red beans can be added. The water used for boiling the beans can be used the next day when cooking rice, which will add a nice color to the rice.