Edamame Gohan (Brown Rice with Soy Beans, Nametake, Wakame)
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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.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/06/08/edamame-gohan-brown-rice-with-soybeans/