Rice with Edamame Beans, Mangetout and Spring Onions (Scallions)

Name: Rice with Edamame Beans, Mangetout and Spring Onions (Scallions) (Edamame Gohan)
Cuisine: Japanese
Ingredients: 300 g (10½ oz/1½ cups) short-grain rice; 200 g (7 oz/1¾ cups) frozen edamame, shelled; 50 g (1¾ oz) mangetout; 2 tbsp finely sliced spring onions (scallions); 2 tbsp finely sliced spring onions (scallions); 2 tbsp finely chopped chives; 2 tbsp unsalted butter, melted; 1 tbsp toasted sesame oil; 1 tbsp toasted white sesame seeds; 300 ml (10 fl oz/1¼ cups) Primary Dashi or 300 ml (10 fl oz/1¼ cups) dashi prepared from a good-quality dashi infusion bag, or lastly from 1 tsp instant dashi powder dissolved in 300 ml (10 fl oz/1¼ cups) hot water; 300 ml (10 fl oz/1¼ cups) Primary Dashi or 300 ml (10 fl oz/1¼ cups) dashi prepared from a good-quality dashi infusion bag, or lastly from 1 tsp instant dashi powder dissolved in 300 ml (10 fl oz/1¼ cups) hot water; 300 ml (10 fl oz/1¼ cups) Primary Dashi or 300 ml (10 fl oz/1¼ cups) dashi prepared from a good-quality dashi infusion bag, or lastly from 1 tsp instant dashi powder dissolved in 300 ml (10 fl oz/1¼ cups) hot water; 300 ml (10 fl oz/1¼ cups) Primary Dashi or 300 ml (10 fl oz/1¼ cups) dashi prepared from a good-quality dashi infusion bag, or lastly from 1 tsp instant dashi powder dissolved in 300 ml (10 fl oz/1¼ cups) hot water; 300 ml (10 fl oz/1¼ cups) Primary Dashi or 300 ml (10 fl oz/1¼ cups) dashi prepared from a good-quality dashi infusion bag, or lastly from 1 tsp instant dashi powder dissolved in 300 ml (10 fl oz/1¼ cups) hot water; 2 tbsp mirin; 2 tbsp light soy sauce (usukuchi shoyu); 2 tbsp light soy sauce (usukuchi shoyu)

Edamame Gohan

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Edamame beans are green soybeans that are usually cooked in their pods and eaten as a snack with beer in Japan. Here, I use the bean and other greens to make edamame rice cooked in a dashi and soy sauce-based broth. A fragrant, springtime dish.

Ingredients

300 g (10½ oz/1½ cups) short-grain rice
200

Asia
Japan
Main course
Gluten-free
Vegan
Spring/Summer

Method

Wash the rice in a bowl with plenty of fresh water using a circular motion with your hand. Drain the water and repeat 3 or 4 times until the water runs clear. Transfer the rice to a sieve (strainer) and let it drain for 15 minutes. Make the Primary Dashi or dashi stock with a dashi infusion bag or instant powder.
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