RICE WITH EDAMAME
This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before serving, the beans and rice are folded together, with a light dusting of salt and black sesame seeds.
Provided by Amanda Hesser
Categories weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 166 milligrams, Sugar 0 grams
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Sharingis Caring
[email protected]Overall, I thought this was a good recipe. It was easy to make and the flavor was good. I would definitely make it again.
Brian Gorzelsky
[email protected]This recipe was a bit bland for my taste. I think it could have used some more seasoning.
Martin Cox
[email protected]I followed the recipe exactly, but my rice turned out a little mushy. I think I might have added too much water.
Md kamrul Hassun
[email protected]I'm not a huge fan of edamame, but I thought I'd give this recipe a try. I was pleasantly surprised! The edamame was actually really good in this dish, and the rice was cooked perfectly. I'll definitely be making this again.
Tae Tae
[email protected]This dish is a great way to get your kids to eat their veggies. My kids love the edamame, and they always ask for seconds.
Michael Morrison
[email protected]I love this recipe! It's so simple to make, yet so flavorful. I always have edamame in my freezer, so it's a great option for a last-minute meal.
mason teriele
[email protected]This is a great recipe for a quick and easy weeknight meal. The rice and edamame cook together in one pot, so there's minimal cleanup. The flavor is also great, with the edamame adding a nice pop of sweetness and crunch.
Jodi Cojoc
[email protected]I was looking for a new rice dish to try, and this one caught my eye. I'm so glad I gave it a shot! The rice was perfectly cooked and the edamame added a great flavor and texture. I will definitely be making this again and again.
Charity Mirembe
[email protected]This dish was a hit with my family! Everyone loved the combination of rice and edamame, and the sauce was flavorful and tangy. I will definitely be adding this to my regular recipe rotation.
Martha Megameno
[email protected]I tried this recipe last night and it turned out great! The rice was fluffy and flavorful, and the edamame added a nice touch of crunch and protein. I will definitely be making this again.
Shsh Maheera Official
[email protected]This rice with edamame dish was a delightful surprise! The combination of flavors and textures was spot-on, with the edamame adding a nice pop of color and a subtle sweetness to the dish. The rice was cooked perfectly, and the overall flavor profile