Edamame Gohan (Brown Rice with Soy Beans, Nametake, Wakame)

Posted by on June 8, 2010 in Blog, Japanese Cuisine Favorites, Lakers, Slider | 9 comments

 

Edamame gohan (brown rice with soybeans) is a simple mixed rice dish of edamame, nametake (Japanese mushrooms) and seaweed. This combination of ingredients really brings plain ol’ rice to life. It’s the perfect alternative for folks such as myself who don’t really like rice. (Photo Credit: Hideki Ueha)

As a child, my parents made me sit at the dinner table until I finished my rice, but I was a stubborn child. I would just sit… and sit… refusing to eat any more of my rice than I’d already eaten. Although I like ajinori and furikake (kind-of), I couldn’t be bribed with either of these to mask the plainness of the rice and finish my bowl. Not even the threat of ‘no dessert after dinner’ motivated me to finish my rice. Eventually, my parents would give-up and allow me to leave the dinner table.

Mah-zeh gohan (mixed rice with various vegetables and/or meat, seafood) or mixed rice dishes such as my mom’s takikomi gohan and my friend C’s edamame gohan are so much more interesting to the palate than plain rice. If my parents had fed me mah-zeh gohan all the time, they wouldn’t have had a problem with me finishing my rice bowl. :)

The first time I ate edamame gohan was when C made this for a BBQ at her house. It was so good and it went really well with the Korean BBQ meat that we grilled. The second time I ate this, the mom of a friend made some for our family while my dad was in the hospital, and the flavors were very comforting. Eventually, I asked C to teach me how to make her edamame gohan and while I’ve modified the recipe just a bit, it’s now a part of my regular dinner repertoire and it goes well with baked fish. I decided to make this for Game 3. Apparently, edamame gohan was exactly the magic we needed to beat the Celtics. Yay!

* * * * * * * *

Edamame Gohan, SMALL PORTION

  • 2 cups brown rice
  • 1 1/2 cup shelled edamame (soy beans)
  • 1/4 cup dried cut wakame (seaweed)
  • 2 1/2 tablespoons nametake (mushrooms)
  • 1/4 teaspoon salt (optional)

1) Wash brown rice and set aside for 30 minutes before cooking.

2) Add 1/4 cup dried wakame into the rice cooker. There’s no need to reconstitute the wakame before putting it in the rice cooker. The original recipe calls for 1 bottle of Wakame-Chazuke Furikake but I typically don’t buy this and it’s more cost-effective for me to use dried, cut wakame since I keep this stocked in my pantry.

3) Let the rice sit for 15 minutes after it’s done cooking. You’ll find that the wakame floats to the top of the rice cooker – - – not that this is important, but it looks strange when you first open the rice cooker – don’t be alarmed.

Gently mix the wakame and rice together using a shamoji (rice paddle). Next, sprinkle salt over the rice and gently mix once again.

4) I had leftover edamame from the night before when I served some as an appetizer before dinner. (I usually stock-up on frozen edamame when it’s on sale at Marukai market. Sometimes it’s as cheap as $0.68 cents per bag – limit 5. I buy the limit since we eat a lot of this stuff.) Shell edamame and add 1 1/2 cups of edamame to the cooked rice, directly into the rice cooker. You can also find pre-shelled edamame at Trader Joes but I find it’s cheaper to shell them myself.

5) Next, add 2 1/2 tablespoons of bottled nametake to the rice cooker. If you’ve never tried this, I highly recommend it. Nametake is shoyu seasoned nametake mushrooms which is basically a type of enoki mushroom.

At this point, your edamame rice should look something like this.

Gently stir all of the ingredients together using a shamoji. I usually mix in all of the ingredients just before I’m ready to serve the edamame gohan. It’s nice to use the warming mode on the rice cooker to keep it warm for 30 minutes or so, but if you keep this rice in warming mode any longer, you’ll start to lose the beautiful green color of the edamame.

Another pantry item I like to keep is kizami nori. (I bought this specific package because my Uncle Yoshi designed this package for Yamamotoyama. :) I found it at both Marukai and Mitsuwa.)

Top the edamame gohan with a sprinkling of kizami nori for a tasty, and beautiful bowl of edamame gohan. Perfect!

* * * * * * * *

Edamame Gohan, LARGE PORTION

Here’s a quick alternative to the recipe I provided above if you need a rice dish for a larger number of people for a party or potluck.

  • 5 cups rice (uncooked)
  • 1 bag of shelled edamame
  • 1 bottle of Ochazuke Wakame furikake (I used Mishima brand)
  • 1 bottle of Nametake mushrooms
1. Cook 5 cups rice in rice cooker. Boil edamame shells in water according to package.
2. Mix in 1 bottle of Ochazuke Wakame into the cooked rice, stir gently, being careful not to over mix the rice. Next, add 1 bottle of Nametake mushrooms. Finally, gently fold in cooked shelled edamame.
3. Serve!
* * * * * * * *

How about them Lakers?

In Game 3 of the Lakers vs. Celtics series, the Lakers won 91 – 84, and while the Lakers gave-up a 17-point lead, they came through in the end. Thank goodness! A win on their first game away is pretty awesome in my book. The series is now 2 – 1, Lakers. Fish played really well tonight. He has a lot of heart and it really shows in the way that he plays. I even got emotional with him when he was being interviewed right after the game. He just might be my favorite Laker now that Trevor Ariza is gone. Good job, Fish!

Unfortunately, the excitement of Game 3 of the Lakers vs. Celtics game was overshadowed by a family emergency, and my mind was someplace else during most of the game. It seems like things will be OK and I’m hopeful that I’m right. In many ways I’m thankful I can blog to keep my mind off things. I always tell my friends that cooking and my foodie blog are great stress relievers for me and that is certainly the case today.

Judy | bebe mama

 

Edamame Gohan (Brown Rice with Soy Beans, Nametake, Wakame)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 12
 
Ingredients
  • FOR SMALL PORTION:
  • 2 cups brown rice
  • 1½ cup shelled edamame (soy beans)
  • ¼ cup dried cut wakame (seaweed)
  • 2½ tablespoons nametake (mushrooms)
  • ¼ teaspoon salt (optional)
  • FOR LARGE PORTION:
  • 5 cups rice
  • 1 bottle Wakame-Chazuke Furikake
  • 1 bottle Nametake (seasoned mushrooms)
  • 1 bag frozen shelled edamame
Instructions
  1. FOR SMALL PORTION:
  2. Wash brown rice and set aside for 30 minutes before cooking.
  3. Add ¼ cup dried wakame into the rice cooker. There's no need to reconstitute the wakame before putting it in the rice cooker. The original recipe calls for 1 bottle of Wakame-Chazuke Furikake. You can use this, or use dried, cut wakame and optional ¼ teaspoon salt (see following instructions).
  4. Let the rice sit for 15 minutes after it's done cooking. You'll find that the wakame floats to the top of the rice cooker.
  5. Gently mix the wakame and rice together using a shamoji
  6. (rice paddle). Next, sprinkle salt over the rice and gently mix once again.
  7. I had leftover edamame from the night before when I served some as an appetizer before dinner. Shell edamame and add 1½ cups of edamame to the cooked rice, directly into the rice cooker. You can also find pre-shelled edamame in the freezer section.
  8. Next, add 2½ tablespoons of bottled nametake to the rice cooker.
  9. FOR LARGE PORTION:
  10. Wash and cook rice.
  11. Cook frozen shelled edamame in boiling water.
  12. Add 1 bottle of Wakame-Chazuke Furikake, 1 bottle of nametake (seasoned mushrooms), edamame. Mix.

9 Comments

  1. avatar

    Dear Friend!
    Greetings from Shizuoka!
    Just reading your excellent article, I have the impression I’m savouring the Missus’ bento!
    You seem to have access to any Japanese food! I was surprised to see the nametake! The Missus also makes great use of it!
    Thank you for sharing!
    Cheers,
    Robert-Gilles

    • avatar

      Hello there! Thank you for the kind words. Yes, we are very fortunate here in S. California as we have several Japanese supermarkets. While it is only a tiny fraction of what is offered at the supermarkets and department stores in Japan, I am usually able to find the basics. Unfortunately, there are times when I go hunting for an item, only to be disappointed and soon find myself wondering if I should call me uncle to have him send me something from Japan. :) Have a wonderful week!

      • avatar

        Cheers, dear Judy!
        Aftre all California is just on the other side of the Pacific! Quite near! LOL
        Best regards,
        Robert-Gilles

  2. avatar

    Now that’s what I call a game! 2-1, yes!

    Thanks for this recipe :) This is totally something I could eat alone as a meal. My husband would want some sort of protein on the side but that would be easily added.

  3. avatar

    What a great rice dish. Another bookmarked. I enjoyed reading this post. Go Lakers!

  4. avatar

    I love this kind of rice — I’ve never made it before though. Looks soo delicious!

  5. avatar

    The recipe looks good though I don’t normally cook.

Please Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: