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Ingredients
1 or more packages instant dashi, mixed according to package instructions to yield at least 2 cups of dashi broth
2 teaspoons mirin, sake or dry sherry
1 teaspoon low-sodium Japanese soy sauce
Kosher salt
¾ cup shelled fresh or frozen soybeans (edamame)
1 ½ cups short-grain white rice
1 small piece of kombu (kelp), optional
2 tablespoons black sesame seeds
Nutritional analysis per serving (6 servings)
41 grams carbs; 213 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 170 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and ¼ teaspoon salt. Bring to a boil over high heat. Add edamame, reduce heat to medium, and cook 4 minutes. Place a colander over a medium heatproof bowl, and pour in contents of saucepan. Reserve broth and beans separately.
- Step 2
Place rice in a bowl, and rinse with cold water until water runs clear. Drain rice well in a fine strainer. In a medium saucepan, combine rice, reserved broth and kombu.
- Step 3
Cover saucepan, and place over high heat. When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes. Raise heat to high for 30 seconds, and then turn it off. Immediately remove kombu from pan and add edamame; do not stir. Cover pan, and remove from heat. Let sit 10 minutes.
- Step 4
With a wooden paddle or fork, mix beans into rice. Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt. Serve immediately.
Private Notes