Rinse the rice and drain in a sieve. Meanwhile, dry-roast the ginkgo nuts for 7 to 8 minutes in a frying pan.
Shell the gingko nuts. It's easy to peel off even the thin skin on the nuts while they are hot.
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.