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To peel the chestnuts, first, bring ample amount of water to a boil and pour into a medium bowl. Add the chestnuts in shells and soak for 10 minutes. Drain and peel each chestnut with a pairing knife. Keep the peeled chestnuts in cold water until ready, then drain.
In 'Kamado-san', combine the rice with the dashi, sake, soy sauce, and salt. Spread the shimeji mushrooms on the surface, followed by the peeled chestnuts. Let the rice soak in the liquid for 20 minutes.
Cover 'Kamado-san' with both lids and cook over medium-high heat for 13-15 minutes or until 2-3 minutes after the steam starts puffing from the top lid.
Turn off the heat and let it stand for 20 minutes. Gently fluff the rice and serve into individual bowls.