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    Japanese Cookbook

    Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

    Fried Rice
    Main Dish
    Vegetable
    Vegetarian
    Weeknight Meal
    ​

    2 servings

    порції

    20 minutes

    активний час

    30 minutes

    загальний час
    Почати готувати

    Інгредієнти

    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)

    Напрямки

    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.

    Харчування

    Розмір порції

    -

    Калорії

    387 kcal

    Загальний жир

    9 g

    Насичений жир

    1 g

    Ненасичений жир

    7 g

    Трансжир

    1 g

    Холестерин

    -

    Натрій

    989 mg

    Загальні вуглеводи

    52 g

    Харчові волокна

    4 g

    Загальна кількість цукру

    16 g

    Білок

    11 g

    2 servings

    порції

    20 minutes

    активний час

    30 minutes

    загальний час
    Почати готувати

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    Інгредієнти

    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)

    Напрямки

    1

    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.

    2

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

    3

    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.

    4

    Slice 1 carrot into slabs and then julienne strips.

    5

    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.

    6

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

    7

    Add 3 Tbsp soy sauce and mix all together.

    8

    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.

    9

    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.