Mushroom & Edamame Takikomi-Style Rice

Zubereitung

1. 1

   Prep the ingredients

   Rinse the white rice, cut the tofu into small cubes, shell the edamame, slice the shiitake mushroom, dice the carrot, and thinly slice the scallion.
2. 2

   Build the rice pot

   Stir the white rice, vegetable broth, soy sauce, shiitake mushroom, and carrot together in a heavy saucepan with a lid over medium-high heat.

   5 Min.

   Tipp: Keep the rice-to-liquid ratio steady; extra liquid can make the finished rice gummy.

3. 3

   Simmer the rice

   Cover the saucepan and cook over low heat without stirring.

   18 Min.

   Tipp: Do not lift the lid during the simmer; trapped steam is part of the cooking.

4. 4

   Warm tofu and beans

   Scatter the tofu and edamame over the rice, cover, and warm over low heat.

   6 Min.
5. 5

   Taste and serve

   Drizzle with sesame oil, taste and adjust with 1/4 tsp salt and a few grinds of black pepper if needed, fluff gently, and top with scallion.