Rinse the rice and drain in a sieve. Meanwhile, dry-roast the ginkgo nuts for 7 to 8 minutes in a frying pan.
Shell the gingko nuts. It's easy to peel off even the thin skin on the nuts while they are hot.
Put the rice into rice cooker. Add the kombu for dashi stock, sake, mentsuyu, salt and the ginkgo nuts. Cook the rice on the regular setting.
Story Behind this Recipe
I made this because I received lots of ginkgo nuts as a gift.
There is an another method to prepare the ginkgo nuts by sealing them in a paper bag or in an envelope and then microwaving them, but I think that the frying pan method makes the ginkgo nuts soft and dense (potato-ey) and much better tasting.