Japanese Cookbook

Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

Name: Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Fried Rice
Ingredients: 3 servings cooked Japanese short-grain rice (cold and preferably day old; about 1 cup, 150 g per serving; use 2 servings for a side dish) 2; 1 Tbsp dried hijiki seaweed; 1 piece aburaage (deep-fried tofu pouch) (0.7 oz, 20 g; you can substitute it with inariage/seasoned fried tofu pouch, but it's very sweet, so reduce the amount of sugar/mirin) 0.7 20; 1 carrot (2.8 oz, 78 g) 2.8 78; ½ cup edamame (2.4 oz; shelled and defrosted) 2.4; 1 Tbsp toasted sesame oil; 1 Tbsp sake; 1 Tbsp sugar; 3 Tbsp mirin; 3 Tbsp soy sauce (plus more, to taste; I used Kikkoman Gluten-Free Tamari Soy Sauce)

2 servings

porcje

20 minutes

czas aktywny

30 minutes

całkowity czas

Zacznij Gotować

Składniki

3 servings cooked Japanese short-grain rice (cold and preferably day old; about 1 cup, 150 g per serving; use 2 servings for a side dish) 2

1 Tbsp dried hijiki seaweed

1 piece aburaage (deep-fried tofu pouch) (0.7 oz, 20 g; you can substitute it with inariage/seasoned fried tofu pouch, but it's very sweet, so reduce the amount of sugar/mirin) 0.7 20

1 carrot (2.8 oz, 78 g) 2.8 78

½ cup edamame (2.4 oz; shelled and defrosted) 2.4

1 Tbsp toasted sesame oil

1 Tbsp sake

1 Tbsp sugar

3 Tbsp mirin

3 Tbsp soy sauce (plus more, to taste; I used Kikkoman Gluten-Free Tamari Soy Sauce)

Wskazówki

Gather all the ingredients first. For the cooked rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. If you just cooked your steamed rice, transfer it to a baking sheet lined with parchment paper to cool it and let the moisture evaporate.

Rehydrate 1 Tbsp dried hijiki seaweed in 1 cup water for 20 minutes.

Bring a small pot of water to a boil. Add 1 piece aburaage (deep-fried tofu pouch) in the boiling water and flip once. This step is optional, but it’s best to remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out the water.

Slice 1 carrot into slabs and then julienne strips.

Heat 1 Tbsp toasted sesame oil over medium heat in a large frying pan. When it’s hot, add the hijiki seaweed, aburaage, and carrot. Sauté to coat with the oil.

Add 1 Tbsp sake, 1 Tbsp sugar, and 3 Tbsp mirin.

Add 3 Tbsp soy sauce and mix all together.

Add ½ cup edamame and 3 servings cooked Japanese short-grain rice (cooled). Break the rice into smaller pieces (as Japanese rice tends to stick together) with a wooden spatula.

Make sure the rice is not clumped together and that each grain is well coated with the seasonings. Once heated through, serve and enjoy immediately.

Wartości Odżywcze

Wielkość Porcji

Kalorie

387 kcal

Tłuszcz Całkowity

9 g

Tłuszcz Nasycony

1 g

Tłuszcz Nienasycony

7 g

Tłuszcz Trans

1 g

Cholesterol

Sód

989 mg

Węglowodany Całkowite

52 g

Błonnik Pokarmowy

4 g

Cukry Całkowite

16 g

Białko

11 g