An easy rice cooker recipe: Edamame Rice! A popular Hawaiian dish that is a local favorite and easy to make. It’s also a great way to add more nutrition and fiber to regular white rice. A healthy side dish that’s gluten-free, dairy-free, and vegan-friendly.

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What is Edamame Rice?

Edamame Rice is a popular Hawaiian dish that’s a staple at potlucks and family meals. Easy to make, it’s a tasty rice dish that tastes good with pretty much everything. Perfect for busy weeknights and great for packing into lunch boxes or meal prep.

The chewy, slightly sticky rice is seasoned with soy sauce and dashi broth for more flavor. The edamame adds freshness and mild nuttiness. Sprinkling Wakame Chasuke Furikake all over is the final touch and adds a salty, crunchy bite!

As a bonus, Edamame Rice is packed with protein, fiber, and anti-oxidants. Edamame, or young soybeans, are nutrient-dense superfoods. Regular consumption is good for your gut, satiety, managing blood sugar, and overall digestive health.

Make a big tray for your next potluck or party. Or make it a regular part of dinner time rotation. The delicious flavor and health benefits will make it great addition to any meal.

Ingredients

• White Rice. Look for short grain white rice, also called Sushi Rice. Medium rice grains can also work, depending on the brand. Popular brands: Calrose, Kokuho Rose, Botan, Nishiki, Sekka.
• Sweet Rice. *Optional. A small amount creates a better overall texture. In Korean, sweet rice is called Chapssal. Also called Glutinous Rice, Sticky Rice, or Mochi Rice. Swap with short grain white rice if you don’t have it.
• Frozen Edamame. Young fresh soybeans that are full of plant-based protein and fiber. Look for shelled edamame in the freezer section. They keep for several months in the freezer and up to a year.
• Wakame Chazuke Furikake. A specific kind of Japanese furikake. Also called Ochazuke Wakame. It contains wakame (a type of edible seaweed), tiny ball-shaped rice crackers, and small amounts of salt and sugar.

Furikake is a Japanese seasoning. There are many kinds of Furikake at Asian grocery stores. For Edamame Rice, use Wakame Chazuke Furikake.

• Instant Dashi Powder. An easy way to make dashi. Similar to chicken bouillon powder, it will create dashi broth when combined with water. I use Hondashi (affiliate). If you don’t have it, or want to make it vegan-friendly or vegetarian-friendly, add equal amounts of soy sauce.
• Soy Sauce. Adds umami flavor.

How to make Edamame Rice

1. Rinse rice. Measure and add the short grain white rice and sweet rice (if using) to the rice cooker inner chamber. Add cold water and rinse several times (about 5-6 times) until the water runs mostly clear. Add water.
2. Season rice. To the rice, add soy sauce and instant dashi powder. Stir briefly with a spoon to combine.
3. Soak rice. Let the rice rest while it soaks in the water. Ideally for 30 minutes. But even 5-10 minutes works when you’re in a rush.
4. Cook rice. Cook rice according to the manufacturer’s guidelines.
5. Add edamame. In the last 5-10 minutes of cooking, add the shelled frozen edamame. Add directly on top of the (almost) cooked rice, spreading into an even layer.
6. NOTE: Every rice cooker is different. My rice cooker signals when there are 10 minutes left of cook time. That’s when I add the frozen edamame. If your rice cooker doesn’t signal the last 10 minutes of cook time, try to estimate the last 5-10 minutes. You can also add the frozen edamame after the cook time has ended. After the time beeps, add the edamame, cover, and let it steam for 5-10 minutes, undisturbed.
7. Add Furikake. When the rice has finished cooking, open the rice cooker and fluff up the rice with a rice paddle. Mix as best you can so the rice and edamame are evenly distributed. Sprinkle the Wakame Chazuke Furikake directly on top. Mix again.
8. Serve. Transfer to a large serving bowl. Serve warm or room temperature and enjoy!

PRO Tips

• Soak the rice. For better overall texture, make sure to soak the rice before cooking. Ideally, soak the rice for 30 minutes. But if you’re in a rush, even 5-10 minutes is good.
• Double the recipe. This Edamame rice recipe easily doubles. Simply increase the ingredient amounts and cook in the rice cooker. *Make sure your rice cooker can accommodate the rice amount.

Serve with

Serve easy Edamame Rice in place of regular white rice. Add to rice bowls. Or shape into Onigiri (rice balls). It makes a great side dish to both Asian dishes and non-Asian dishes. Some suggestions:

• Serve with Miso Soup or Japanese Cold Tofu for a light meal or snack.
• Add grilled meat or fish, like LA Galbi, Chicken Bulgogi, or Miso Glazed Salmon.
• Don’t forget veggies: Korean Cucumber Salad, Korean Pumpkin Salad, or Wakame Seaweed Salad.

Variations

There are many different ways to make Edamame Rice. Change it up, swap out ingredients, and add what you like. Some suggestions:

• Nametake mushrooms. Soy-sauce marinated enoki mushrooms. Comes in a jar and found in the refrigerated section at the Japanese market. A classic ingredient to Hawaiian Edamame rice. If you can find them, add them!
• Brown Rice. Swap out the white rice with brown rice. Adds a nutty and hearty flavor.
• Ginger. Freshly grated ginger (from a microplane) adds a zesty, spicy kick of aromatic flavor.
• Green onion. Adds subtle onion flavor.

FAQ

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