Ginkgo Nut Rice

Name: Ginkgo Nut Rice
Yield: 2 servings
Cuisine: American
Ingredients: 360 ml Uncooked white rice; 20 to 30 Ginkgo nuts; 3 grams Thinly sliced kombu (dried); 1 tbsp ★Sake; 1 tbsp ★Mirin; 1 tbsp ★Usukuchi soy sauce; 1/2 tsp ★Salt

cookpad.japan @cookpad_jp

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! Recipe by Burinko

I received a lot of ginkgo nuts, so I made this mixed rice.

cookpad.japan @cookpad_jp

I received a lot of ginkgo nuts, so I made this mixed rice.

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Ingredients

2 servings

360 mlUncooked white rice
20to 30 Ginkgo nuts
3 gramsThinly sliced kombu (dried)
1 tbsp★Sake
1 tbsp★Mirin
1 tbsp★Usukuchi soy sauce
1/2 tsp★Salt

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Steps

1

Preparation: Rinse the rice and soak in water for 30 minutes before cooking.
2

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.
3

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.
4

Add the thinly sliced kombu and ginkgo nuts into the mixture from Step 3 and then cook.
5

It's done.
6

It's great in bentos.