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Ingredients
- 540 ml White rice
- 150 grams de-shelled Edamame or frozen edamame
- 2 tbsp Shio-koji
- 1 1/2 tbsp Sake
- 5 cm Kombu
Method
- Rinse the rice, add a piece of konbu and let it sit in water for about 30 minutes.
- Add sake and shio-koji into the rice.
- Add water up to the appropriate water line and cook the rice.
- Once the rice is done, combine the edamame and mix well.
- Shimeji Mushrooms & Edamame Flavored Rice.
- Chicken Gomoku Flavored Rice.
- Oseki-han using a Rice Cooker.
- 'Chawan-mushi' (Steamed egg custard).
- 'Ika-Meshi'(Grilled squid stuffed with flavored rice) using a Pressure Cooker.
- Pond Smelt Tempura.
