Edamame Gohan (Brown Rice with Soy Beans, Nametake, Wakame)
A homestyle Japanese rice dish cooked in a rice cooker with dried wakame seaweed, then folded with shelled edamame, seasoned nametake mushrooms and a sprinkle of kizami nori.
⏱️ Prep: 10 min🍳 Cook: 40 min
Ingredients
| 2 cups | 480 ml | brown rice |
| 1 1/2 cup | 360 ml | shelled edamame (soy beans) |
| 1/4 cup | 60 ml | dried cut wakame (seaweed) |
| 2 1/2 tablespoons | 38 ml | nametake (seasoned mushrooms) |
| 1/4 teaspoon | 1.3 ml | salt (optional) |
| — | kizami nori (shredded seaweed), for topping |
Instructions
For the small portion:
- Wash the brown rice and set aside for 30 minutes before cooking.
- Add 1/4 cup dried wakame into the rice cooker with the rice. There is no need to reconstitute the wakame first. (The original recipe calls for 1 bottle of Wakame-Chazuke Furikake; you can use that instead of the dried wakame and optional salt.) Cook the rice.
- Let the rice sit for 15 minutes after cooking. The wakame will float to the top. Gently mix the wakame and rice together with a shamoji (rice paddle), then sprinkle over the salt and mix again.
- Shell the edamame and add 1 1/2 cups to the cooked rice, directly in the rice cooker.
- Add 2 1/2 tablespoons of bottled nametake mushrooms. Gently stir everything together with the shamoji just before serving. Use the warming mode to keep it warm for up to 30 minutes (longer and the edamame lose their green color).
- Top with a sprinkling of kizami nori and serve.
For the large portion (party/potluck): cook 5 cups rice; boil 1 bag shelled edamame; mix 1 bottle Wakame-Chazuke Furikake into the cooked rice, then add 1 bottle nametake mushrooms and fold in the cooked edamame. Serve.