Easy Shimeji Mushroom & Edamame Sticky Rice

1. 1

   30 minutes before cooking the rice, wash the grains and let them sit in the colander.

2. 2

   Without removing the oil, cut the aburaage in half lengthwise and then into 5 mm slices.

3. 3

   Break the shimeji mushrooms into small pieces.

4. 4

   Bleach the frozen edamame in lukewarm water and remove the seeds from the shell.

5. 5

   Drain.

6. 6

   Place the rice into the rice cooker.

7. 7

   Add the dashi stock granules, soy sauce, salt, and sake.

8. 8

   Fill with water until it reaches the appropriate line in the rice cooker (for sticky rice 'okowa'), and stir well.

9. 9

   Place the shimeji and aburaage on top and start cooking.

10. 10

    After it has cooked, let it sit to steam for 5 minutes, add the edamame and mix in.

11. 11

    Edamame Rice with Shio-Koji.

12. 12

    Chestnut Rice.

13. 13

    Sweet Potato Rice.

14. 14

    5 Ingredient Rice.

* Per serving · 4 servings · Values may vary.