Rice With Edamame (Mame Gohan)

1. 1

   In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 teaspoon salt.

2. 2

   Bring to a boil over high heat.

3. 3

   Add edamame, reduce heat to medium, and cook 4 minutes.

4. 4

   Place a colander over a medium heatproof bowl, and pour in contents of saucepan.

5. 5

   Reserve broth and beans separately.

6. 6

   Place rice in a bowl, and rinse with cold water until water runs clear.

7. 7

   Drain rice well in a fine strainer.

8. 8

   In a medium saucepan, combine rice, reserved broth and kombu.

9. 9

   Cover saucepan, and place over high heat.

10. 10

    When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes.

11. 11

    Raise heat to high for 30 seconds, and then turn it off.

12. 12

    Immediately remove kombu from pan and add edamame; do not stir.

13. 13

    Cover pan, and remove from heat.

14. 14

    Let sit 10 minutes.

15. 15

    With a wooden paddle or fork, mix beans into rice.

16. 16

    Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.