Only Easy: Edamame Rice

By Misty I.

If you are lucky enough to live in the Aloha State, I’m betting you’ve had edamame rice (aka happy rice) many times. Here in Hilo, it is on a heavy rotation at the potlucks I attend. Why? I’m guessing it’s because it’s very, very easy to make. If you can cook a pot of rice, you can make this!

If you read last week’s post you know that my younger son plays baseball. What you may not know is that if you are a baseball mom you have to make millions of spam musubi to sell at baseball concessions. I loathe making spam musubi, so I make mini-bento containers of edamame rice to sell at the concession instead. Believe it or not, people buy it!

While writing this post, I had an epiphany. Could this recipe actually be the ultimate “only easy” recipe? What if I was too busy, could I do the following:

Step 1: Drive to KTA Superstores (safest to go here, not all grocery stores have one of the ingredients)

Step 2: Buy the chazuke furikake, edamame, and nametake mushrooms + 1 aluminum pan + 5 pounds (not cups) of COOKED rice from KTA’s deli

Step 3: Rinse and drain the edamame in the bag at your destination

Step 4: Mix the ingredients together in the aluminum pan and serve! Presto!

Note: I haven’t actually done this, but it sounds like it would work…in my mind anyway! Here’s the real recipe below where you actually have to cook the rice.

Edamame Rice

Ingredients:

5-6 cups rice, cooked
1 jar ochazuke wakame furikake (or wakame chazuke furikake…same thing!)
1 pkg. frozen shelled edamame (thawed and rinsed)
1 jar Shirakiku nametake mushrooms

Method:

Cook the rice.
Rinse and drain the edamame.
Add the entire bottle of ochazuke wakame furikake, the entire bottle of nametake mushrooms and all of the edamame to the rice and thoroughly mix.

Note: The nametake mushrooms may be hard for you to find, this is a pic of it on the shelf so you know what to look for. If you live in Hilo, it’s in the produce section by the kimchee, kamaboko, and takuan at KTA Puainako.