Japanese Rice with Shiitakes, Edamame, and Sea Greens
Makes: 4 to 6 servings
Time: 30 minutes
F M V
If you don’t already love sea greens, start here. And please use dashi: It adds a complex flavor that can’t be replaced and shouldn’t be missed.
This can be eaten on its own, but it’s wonderful with Stir-Fried Vegetables (page 154) or almost any tofu dish. A few pinches of Japanese Seven-Spice Mix (page 650) or Citrus Sprinkle (page 651) on top boosts flavor.
- 1½ cups short-grain white rice or parcooked brown rice (see 367)
- Kombu Dashi (page 100) as needed (about 2 cups)
- 4 dried shiitake mushrooms
- ½ small onion, chopped
- 1 teaspoon toasted sesame seeds (see page 299)
- 1 cup shelled edamame (frozen are fine)
- ½ cup soaked and chopped hijiki, wakame, or kombu (see page 244)
- Dash sesame oil
- Soy sauce
- Put the rice in a mediun saucepan and add enough dashi to cover it by about an inch. Bring to a boil, then reduce the heat to low so that it bubbles gently. Cover and cook for about 10 minutes. Meanwhile, soak the shiitakes in hot water to cover. When they’re soft, drain (reserve the water) and chop them.
- Add the shiitakes and their soaking water, onion, sesame seeds, edamame, hijiki, and sesame oil and soy sauce to taste to the rice, cover, and continue to cook until the rice is tender and most of the liquid is absorbed (you don’t want it soupy, but not dry either), about 15 minutes. Taste and add sesame oil and soy sauce as necessary. Serve hot or at room temperature. Or cool, cover, and refrigerate for up to 2 days; reheat or bring back to room temperature and stir in a little sesame oil just before serving.
Japanese Rice with Shiitakes, Tomato, and Fermented Black Beans Totally unorthodox and really delicious: Add 1½ cups chopped fresh tomatoes or one 14-ounce can, drained, in Step 2 and substitute ¼ cup rinsed fermented black beans for the edamame.
Black Thai Rice with Coconut Milk and Edamame
A savory version of a classic Thai dessert: Use black Thai rice instead of regular white or brown. Substitute coconut milk for the dashi or water and omit the shiitakes, sesame oil, and sea greens but still use the edamame and garnish with sesame seeds.