①Place water and the dried kelp(A) in a pot and let it soak for 20-30 minutes.

②Shred the wood ear mushrooms.

③To prevent the chestnuts from bursting, make a cut on the flat side (the bottom) with a knife.

④Add water to the grill, place the chestnuts(③) on the rack, and grill them over high heat for 12-13 minutes, turning them several times until the skins are blackened and charred.

⑤Allow it to cool slightly, then peel off the shell and the astringent skin.

⑥Heat the pot(①) over medium heat and then slowly heat it over low heat for about 10 minutes, being careful not to let it boil. Once it’s about to boil, remove the dried kelp, add the dried bonito flakes(A), bring it to a boil, and simmer over low heat for 3-4 minutes. Turn off the heat and strain the broth using a cloth or paper towels.

⑦Add the wood ear mushrooms and soy sauce, and bring to a boil.

⑧Add the rinsed rice, the roasted chestnuts (⑤), 400 ml of broth(⑦) to a rice cooker or earthenware pot. Cook the rice.

⑨Once the rice is cooked, form it into rice balls, and lightly brush the surface with the mixed(B).

⑩Heat olive oil in a frying pan over medium heat, then add the rice balls(⑨) and cook until both sides are browned. Once browned, remove them from the pan.

⑪Place the rice balls in a bowl, pour the broth(⑧) over it and sprinkle with Italian parsley. Serve and enjoy!