I didn't like ginkgo nuts growing up, but they turned into one of my favourite foods with the years. Minors should aim for a limit of 4-5 gingko nuts a day, while adults can eat around 10. (Try not to over-eat them!)
Preparation: Rinse the rice and soak in water for 30 minutes before cooking.
Preparation: Wash the thinly sliced dried kombu and re-hydrate it in water. Cut the kombu into an easy to eat size. Remove the ginkgo nuts from the shell. Dip the ginkgo nuts into boiling water and peel off the thin outer skin.
Drain the rice in a sieve and put it into a rice cooker. Add the ★ ingredients, followed by water up to the specified level for 2 rice cooker cups. Mix lightly.
Add the thinly sliced kombu and ginkgo nuts into the mixture from Step 3 and then cook.
It's great in bentos.
Story Behind this Recipe
I received a lot of ginkgo nuts, so I made this mixed rice.
I recommend substituting half a rice cooker cup of rice with mochi sticky rice. I just briefly dipped the gingko nuts in boiling rice to prepare them. The thin outer skins of the gingko nuts might be difficult to peel, but they'll be worth the extra effort!