A refreshing rice dish packed with edamame and wakame, easily made by simply mixing it with cooked rice. Enjoy this delicious dish even when your appetite is low during summer. It's also perfect for bento boxes or as a base for grilled onigiri. Try this flavorful creation made with simple ingredients.
Ingredients
Main Ingredients (2 servings)
- Rice 2 cups (approx. 300g)
- Dried Wakame Seaweed 5g
- Frozen Edamame (shelled) 50g
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Dashi Granules 1 tsp
- [B] Salt approx. 1/4 tsp
- [B] Sesame Oil 2 tsp
- [B] Toasted Sesame Seeds 1 tbsp
Steps
- To the rinsed rice (approx. 300g), add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), and 1 tsp Dashi Granules. Add water up to the 2-cup line for cooking rice.
- Mix gently, flatten the rice, and cook using the regular rice cooking mode. [Key Tip!] Even if your rice doesn't usually turn out fluffy, adding sake and mirin will give it a glossy and plump texture.
- Soak 5g Dried Wakame Seaweed in plenty of water for about 5 minutes until rehydrated.
- Thoroughly drain the rehydrated wakame and chop it into 1cm wide pieces.
- Thaw the frozen edamame and prepare 50g of shelled beans.
- Once the rice is cooked, let it steam for 10 minutes. Then, gently mix the rice, cutting through it.
- To the cooked rice, add the chopped wakame, edamame, approx. 1/4 tsp Salt, 2 tsp Sesame Oil, and 1 tbsp Toasted Sesame Seeds. Mix well. [Key Tip!] A small amount of salt is enough to season. Adjust with more salt if needed. The sesame oil's aroma complements the edamame and wakame beautifully.
- Once mixed, your "Edamame and Wakame Rice" is complete.
- If you have leftovers, store them in an airtight container and refrigerate. Consume within 3-5 days. It's also great for making onigiri (rice balls) for bento boxes or grilling for yakionigiri.
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