1. Prepare the Edamame
In most recipes, edamame is boiled first and then mixed with
rice. But in this recipe, we will add fresh edamame to the rice and cook them
There are two methods to squeeze the beans out of the pods:
First method: When the edamame is not boiled, it is rather difficult to squeeze
the beans out of the pods. Twist the pod and push the beans out as shown in the
Second method: Boil the edamame briefly for approximately 1 minute and then
take out the beans.
* For the first method, take the skin of the beans by rubbing them in water
and then add to the rice.
* The second method is easier to take out the pods although boiling the beans
first takes a little time.
2. Add the Edamame to the Rice and Cook
Wash the rice. See the details below and dissolve appropriate
amount of salt in the water before cooking the rice and the edamame.
* If you are using a pot, refer to our recipe “ Pot Cooked
Rice” and put in the same amount of water as the rice after soaking. Add salt
and edamame to cook.
* If you are using a rice cooker, put the rice and the appropriate
amount of water in the cooker after washing the rice and then add salt and edamame
When the rice is cooked, sprinkle a small amount of sake before steaming
it. Re-cover the lid and allow to sit for 10 minutes and it is ready to eat.
（レシピ・写真： 冨田唯介 英訳： 中西 直）