A simple, seasoned rice dish with edamame, ochazuke wakame (a type of furikake), and nametake (seasoned mushrooms). Flavorful and delicious!
Hooray for Edamame Rice! There are many different versions of edamame rice (including this Edamame and Hijiki Rice).
This rice is super popular at potluck parties. It’s also a great way to bring excitement to your average weekday lunch or dinner! All ingredients in this recipe are shelf stable / freezer stable, so you can get the ingredients far in advance and prepare the dish whenever you get the craving.
It’s easy to make. The only actual “cooking” you need to do is press the “cook” button on the rice cooker ^_^
This recipe calls for four ingredients:
- Rice – Any kind of good medium grain Japanese rice will do for this recipe. You can even mix white and brown rice. P.S. Visit The Rice Factory if you’re in Honolulu.
- Ochazuke Wakame – This is a type of furikake. More details about ochazuke wakame in the section below.
- Nametake – These are seasoned mushrooms that come in glass bottles. Found at all Japanese markets. More details on nametake in the section below.
- Shelled Edamame – Most supermarkets have both unshelled and shelled edamame in the freezer section. You’ll want shelled edamame for this recipe. Unshelled will also work…but then you’ll have to do all the shelling yourself ^_^
Prepare the rice. Wash the rice several times, until the water runs almost clear. (It’s easiest to do this step directly in the rice pot, one less thing to wash!)
Cook the rice using the same standard setting you normally use to prepare rice in the rice cooker.
Once the rice is finished cooking, pour in the ochazuke wakame (this step is pictured above). Use a rice paddle and gently mix the ochazuke wakame with the rice.
Then add the nametake. Mix again.
Add the cooked edamame last.
Mix again until everything is evenly combined. Ready to eat!
How To Serve This Rice?
- Spoon the rice out into individual bowls. Serve the rice plain for a simple meal (love it top with a fried egg), or as the rice portion of a bigger meal (food pairing ideas in the section below).
- Pour the rice into a big tray. Cover and bring to a potluck party (very popular thing we do in Hawaii!)
- Make little rice balls / onigiri.
- Use this rice as the base of our Spam Musubi recipe.
What Is Ochazuke Wakame
Ochazuke Wakame is a very popular type of furikake. It’s especially popular in recipes where the furikake gets mixed in rice.
There are two main ingredients in Ochazuke Wakame:
- Dried seaweed
- Rice crackers (they look like tiny, golden crispy rice balls!)
These two ingredients are seasoned, so that it’s savory with a bit of sweet. You can find Ochazuke Wakame in the condiment aisle of all Japanese markets (alongside many, many other types of furikake).
No need to refrigerate after opening, just make sure you closely it tightly or the seaweed and rice crackers will get soft.
What Is Nametake?
Nametake is a type of seasoned mushroom. It’s a Japanese side dish made from enoki mushrooms that are cooked with mirin and soy sauce (and maybe a bit of salt and rice vinegar). It’s both sweet and savory in flavor, and primarily enjoyed as a rice topping.
You can make nametake from scratch, but we usually just buy it from the Japanese market. Nametake comes in glass bottles. There are many different brands.
Above is a popular brand that you’ll find in Japanese markets on the mainland. In Hawaii, “Shirakiku Nametake” is most popular brand…we can even find it at the local drugstore!
Questions and Tips
4-5 days in the refrigerator (keep the rice in a sealed bowl/container).
Microwave: spoon out a serving into a bowl. Place a wet paper towel loosely over the top. Microwave for 1-2 minutes.
Steam: steam for 5 minutes over medium high heat.
There are many options! We love Edamame Rice with everything from Teriyaki Meatballs,to Misoyaki Butterfish. It’s also great with a plain roast chicken or Shoyu (Soy Sauce) and Vinegar Roast Chicken. Other options includes Rafute (Okinawan Shoyu Pork), Shoyu Hot Dogs (super easy to make), and Furikake Salmon.
You can also serve the rice plain. I love eating it plain for breakfast or a simple lunch. It’s extra good with a little dash of shoyu (soy sauce) and sprinkle of shichimi togarashi. You can also top it with a crispy fried egg to make things extra exciting ^_^
Edamame Rice Recipe
See below and enjoy ^_^
- 2 rice cups (2 rice cups equals 1 1/2 regular cups)
- 1/4 cup ochazuke wakame
- 1/4 cup nametake
- 1/4 cup shelled edamame, cooked
- Prepare the rice. Wash the rice several times, until the water runs almost clear.
- Cook the rice. (Use the same amount of water and same standard setting and you normally use to prepare rice in the rice cooker.)
- Once the rice is finished cooking, pour in the ochazuke wakame. Use a rice paddle and gently mix.
- Add the nametake. Mix again.
- Add the cooked edamame. Mix again until everything is evenly combined.
- Ready to eat!