|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Given rice is a staple and often a main component of the Japanese meal, not surprisingly, there are several variations of rice that are popular among Japanese cuisine. One popular style of rice is called maze gohan, which is pronounced maa-zeh gohan in Japanese, which is a broad term which refers to “mixed rice”, regardless of its ingredients. Sometimes the term maze gohan may also be used to refer to another type of Japanese rice dish known as takikomi gohan where rice and various ingredients are steam-cooked together in a light soy sauce or dashi-based broth.
There are no rules when it comes to maze gohan. In other words, any type of ingredients may be used such as fish, seafood, and vegetables, although proteins such as chicken and beef are less common in ma-zeh gohan.
Edamame, which is in season during the summer, is a wonderfully nutritious and popular vegetable to add to maze gohan during the warmer months, and in our family it is especially popular among kids.
This edamame ma-zeh gohan recipe uses brown rice mixed with shelled edamame (soy beans), nametake (seasoned Japanese mushrooms), and a dried rice seasoning or furikake as it is known in Japanese.
This particular maze gohan recipe is a favorite of mine because it's easy to prepare, especially for large parties or for a potluck. Again, this recipe goes back to my fundamental belief that cooking Japanese food does not have to be complicated yet still yield delicious results. Try this edamame maze gohan recipe for your next meal or potluck.
2 cups brown rice, uncooked
1 1/2 cups frozen shelled edamame
3 tablespoons Wakame-Chazuke (Green Tea) Furikake (dried rice seasoning)
2 1/2 tablespoons Nametake (seasoned mushrooms)
Gather the ingredients.
Wash brown rice well and drain until water runs almost clear. Allow rice to soak in clean water for 30 minutes.
Cook rice according to rice cooker's instructions.
While rice is cooking, cook frozen shelled edamame in boiling water for about 5 minutes until beans are tender. Drain and rinse with cold water. Set aside.
After rice is done cooking, let rest in rice cooker for about 15 minutes. Transfer rice to a large shallow wooden sushi dish (or Japanese "oke").
Gently incorporate the wakame-chazuke (green tea) furikake seasoning into rice. If available, use a Japanese "shamoji" or rice paddle for ease of use.
Add bottled Nametake (seasoned mushrooms) to the rice and gently mix.
Add cooked shelled edamame. Serve immediately.