Edamame Rice

User rating: (2)

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

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Ingredients:

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)

Directions:

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