Edamame Rice

Method7 steps · about 45 min

1. 1

   Step 1: Measure the two rice-cooker cups of uncooked Japanese medium-grain rice, equivalent to the author’s 1½ regular cups. Wash the rice several times until the water is almost clear, draining the washing water each time.

   Uses 2 rice-cooker cups uncooked Japanese medium-grain rice (1½ standard cups) · Water for washing the rice, discarded

2. 2

   Step 2: Put the one washed-rice batch in the rice-cooker pot. Add the amount of fresh cooking water recommended for that rice and cooker, then run its normal rice setting until the rice is fully cooked.

   Uses Washed uncooked rice · Water for cooking the rice, measured for the rice and cooker

3. 3

   Step 3: When the rice-cooker cycle is finished, add the ¼ cup ochazuke wakame seasoning to the one cooked-rice batch and mix gently with a rice paddle.

   Uses Cooked Japanese rice · ¼ cup ochazuke wakame seasoning

4. 4

   Step 4: Add the ¼ cup ready cooked seasoned nametake mushrooms to the wakame-seasoned rice and mix again.

   Uses Wakame-seasoned cooked rice · ¼ cup ready cooked seasoned nametake mushrooms

5. 5

   Step 5: Add the ¼ cup already cooked shelled edamame. Mix until the rice, seasoning, mushrooms and edamame are distributed evenly.

   Uses Cooked rice with wakame seasoning and nametake · ¼ cup already cooked shelled edamame

6. 6

   Step 6: Serve the one completed batch as four portions, either as a simple rice meal or a rice accompaniment. Refrigerate actual leftovers promptly in a sealed container and use within 3–4 days.

   Uses Completed edamame rice

7. 7

   Step 7: To reheat an actual leftover portion, choose one method. Microwave under a loosely placed damp paper towel for the source 1–2-minute guide, stirring and continuing as needed; or steam over medium-high heat for about 5 minutes. In either case, continue until the rice is hot throughout at 165°F (74°C).

   Uses Actual leftover portion, if any; choose one reheating method