Boil the chestnuts, heating for 3 more minutes after the water has come to the boil, then let cool. Scrape the outer shell with a knife and return to the hot water. Remove the inner skin in the same way and then soak in a bowl of water.
Put the rice and seasoning ingredients in your rice cooker and add water to the 3 cup level. Give it a stir, then add the chestnuts and the bag of dashi and cook as usual.
Season with sesame salt if you like.
Story Behind this Recipe
I make this every year when chestnuts are in season. It's a standard in our house.
It's easier to peel warm chestnuts that's already boiled or cooked. If you don't have a dashi stock bag, you can just use dashi powder or dashi soup you have.