Steam rice with kabocha squash
Kabocha, peeled, cored and cut into bite sizes
toasted black sesame seeds for garnish
Wash rice and drain well. Add one 1 ¼ cup of water to rice and set it aside for 15-30 minutes.
In a rice cooker, add rice with water, sake, mirin and salt. Set kabocha on top of rice and cook according to your rice cooker.
When rice is cooked, fluff the rice and serve with sprinkle of black sesame seeds.
Note: You may substitute Kabocha with sweet potato or chestnuts to make a delicious autumn rice.