Vol. 18
Edamame Rice
枝豆ご飯の作り方

　Edamame (green soybeans) are not used so much as ingredients of Takikomi Gohan (Mixed Rice) unlike other beans eaten in the springtime.

　But I personally think that it’s sweeter and milder than the bean rice in the springtime and will definitely be a treat for everyone.

　It is easily made by just adding the ingredients and salt to the rice, and cook in the same way we normally cook white rice.

- 3 gou of rice
- Half or 1 packet of edamame (green soybean)
- Appropriate amount of water to cook 3 gou of rice and 2 teaspoons of salt for cooking the rice
- Appropriate amount of salt

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 together.

　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 picture.

　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 to cook.

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）

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