Blanch the chestnuts in boiling water to make it easier to peel off the outer shell. Peel the outer and inner shell thoroughly. Rinse the rice at least 30 minutes before cooking and drain in a colander.
Put the rice, salt, sake and soy sauce in a rice cooker. Add water up to to the appropriate line and mix.
Top with the chestnuts and kombu. Start cooking after the kombu softens.
When done, remove the kombu and mix together. Dish it up.
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Story Behind this Recipe
My mother taught me this recipe.
Don't worry about draining the rice in a colander if you don't have time. Feel free to add more soy sauce to taste. This rice is also amazing with just salt and sake.