RICE WITH EDAMAME

Rice With Edamame image

This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before serving, the beans and rice are folded together, with a light dusting of salt and black sesame seeds.

Provided by Amanda Hesser

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 or more packages instant dashi, mixed according to package instructions to yield at least 2 cups of dashi broth
2 teaspoons mirin, sake or dry sherry
1 teaspoon low-sodium Japanese soy sauce
Kosher salt
3/4 cup shelled fresh or frozen soybeans (edamame)
1 1/2 cups short-grain white rice
1 small piece of kombu (kelp), optional
2 tablespoons black sesame seeds

Steps:

In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 teaspoon salt. Bring to a boil over high heat. Add edamame, reduce heat to medium, and cook 4 minutes. Place a colander over a medium heatproof bowl, and pour in contents of saucepan. Reserve broth and beans separately.
Place rice in a bowl, and rinse with cold water until water runs clear. Drain rice well in a fine strainer. In a medium saucepan, combine rice, reserved broth and kombu.
Cover saucepan, and place over high heat. When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes. Raise heat to high for 30 seconds, and then turn it off. Immediately remove kombu from pan and add edamame; do not stir. Cover pan, and remove from heat. Let sit 10 minutes.
With a wooden paddle or fork, mix beans into rice. Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt. Serve immediately.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 166 milligrams, Sugar 0 grams