Equipment
Ingredients
Rice
- 300 g short grain japanese rice, dry
Broth and Seasoning
- 400 ml dashi stock, liquid
- 15 ml sake
- 15 ml mirin
- 15 ml light soy sauce
- 2 g sea salt
Edamame and Garnish
- 150 g shelled edamame, thawed if frozen
- 5 g black sesame seeds, roasted
- flaky sea salt
Nutrition (per serving)
Method
Place the short grain rice in a fine mesh sieve. Wash thoroughly under cold running water, gently rubbing the grains, until the water runs clear. Drain completely and let the rice rest for 15 minutes.
In a small saucepan, combine the dashi stock, sake, mirin, light soy sauce, and sea salt. Bring to a gentle simmer (around 85C/185F) over medium heat.
Add the shelled edamame to the simmering dashi broth. Cook for 2 minutes to infuse the broth with the edamame flavor and gently cook the beans.
Strain the edamame from the broth, reserving both. Set the edamame aside. Measure the remaining broth; if it has reduced below 400ml, add water to reach exactly 400ml. Allow the broth to cool to room temperature.
Transfer the drained rice and the cooled 400ml seasoned broth to a medium saucepan. Cover with a tight-fitting lid. Bring to a boil (100C/212F) over medium-high heat, then immediately reduce heat to the lowest setting and simmer undisturbed for 12 minutes.
Remove the saucepan from the heat. Quickly scatter the reserved edamame evenly over the top of the hot rice. Immediately replace the lid and let it rest off the heat for 10 minutes to finish steaming.
Remove the lid and use a moistened rice paddle to gently fold the edamame into the rice using a slicing, bottom-to-top motion to keep the rice grains completely intact.
Portion the hot rice into individual bowls. Garnish each serving with a pinch of flaky sea salt and a generous sprinkle of roasted black sesame seeds before serving.
Chef's Notes
- Cooling the broth slightly before combining it with the rice ensures the cooking timer starts accurately and prevents the rice grains from cracking prematurely.
- Using light soy sauce (usukuchi) is crucial for this dish; it provides the necessary salinity and depth of umami without turning the beautiful white rice muddy or brown.
- Always use a slicing and folding motion when mixing the final dish. Smashing the rice releases internal starches that make the texture gummy rather than pleasantly sticky.
- Cooking the edamame in the dashi first serves two purposes: it seasons the beans deeply while also infusing the cooking liquid with a sweet, grassy aroma that permeates the rice.
Storage
Refrigerator: 3 days — Store in an airtight container. Rice will harden in the fridge.
Freezer: 1 month — Wrap individual portions tightly in plastic wrap while still warm, then place in a freezer bag to preserve moisture.
Reheating: Microwave covered with a damp paper towel until steaming hot and soft again.
