Steamed Rice With Soft Gingko Nuts

Name: Steamed Rice With Soft Gingko Nuts
Yield: 2 servings
Cuisine: American
Ingredients: 15 Ginkgo Nuts; 1 tbsp Sake; 1 tbsp Mentsuyu (3x concentrate); 1 pinch Salt; 180 ml Uncooked white rice; 1 sheet Kombu seaweed (for dashi stock), about 3 x 3 cm

cookpad.japan @cookpad_jp

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. Recipe by ayytkpra

I made this because I received lots of ginkgo nuts as a gift.

cookpad.japan @cookpad_jp

I made this because I received lots of ginkgo nuts as a gift.

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Ingredients

2 servings

15Ginkgo Nuts
1 tbspSake
1 tbspMentsuyu (3x concentrate)
1 pinchSalt
180 mlUncooked white rice
1sheet Kombu seaweed (for dashi stock), about 3 x 3 cm

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Steps

1

Rinse the rice and drain in a sieve. Meanwhile, dry-roast the ginkgo nuts for 7 to 8 minutes in a frying pan.
2

Shell the gingko nuts. It's easy to peel off even the thin skin on the nuts while they are hot.
3

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.