Edamame Rice

User rating: (2)

Featured in the Honolulu Star-Bulletin on March 15, 2006.



Edamame Rice

  • 4 1/2 cups rice
  • 1 bag (16 ounces) shelled, frozen edamame (soybeans)
  • 1 bottle (7.05 ounces) Shirakiku nametake (Japanese seasoned mushrooms)
  • 1 bottle (1.7 to 1.8 ounces) ochazuke wakame (Japanese rice seasoning)


Cook rice. About 10 minutes before rice is done, cook edamame according to package directions, but do not chill in ice water. Place hot cooked rice in a large bowl. Add edamame, nametake, and ochazuke wakame; toss to combine. Serve warm or at room temperature. Makes 10 servings.

Approximate nutrient analysis per serving:
390 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 820 mg sodium, 75 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein


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So easy, with few ingredients. A family favorite!

by ANONYMOUS on 12/24/2019

This easy recipe made its way to Chicago where it has become an easy to make favorite among nikkei and expatriate kamaaina.

by Ronald Wat on 11/8/2019