Mushroom & Edamame Takikomi-Style Rice

Name: Mushroom & Edamame Takikomi-Style Rice
Prep time: 15 min
Total time: 38 min
Yield: 4
Cuisine: Japanese
Ingredients: 1.5 cups white rice, rinsed; 14 oz tofu, cut into small cubes; 1.25 cups edamame, shelled; 6 large shiitake mushroom, stemmed and sliced; 1 medium carrot, cut into small dice; 2 cups vegetable broth; 3 tbsp soy sauce; 2 tsp sesame oil; 3 stalks scallion, thinly sliced

Rice simmers with mushrooms, carrot, and soy for a fragrant, hands-off dinner, finished with tofu and green edamame for a satisfying vegetarian bowl.

38 min in all
15 min hands-on
Serves 4
Simple
Freezes well

Allergen flags

Celery · Gluten · Sesame · Soy

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

White rice, rinsed1.5 cups
Tofu, cut into small cubes14 oz
Edamame, shelled1.25 cups
Shiitake mushroom, stemmed and sliced6 large
Carrot, cut into small dice1 medium
Vegetable broth2 cups
Soy sauce3 tbsp
Sesame oil2 tsp
Scallion, thinly sliced3 stalks

Method

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
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
Tip: Keep the rice-to-liquid ratio steady; extra liquid can make the finished rice gummy.
3
Simmer the rice
Cover the saucepan and cook over low heat without stirring.
18 min
Tip: Do not lift the lid during the simmer; trapped steam is part of the cooking.
4
Warm tofu and beans
Scatter the tofu and edamame over the rice, cover, and warm over low heat.
6 min
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.

Why Tonight would pick this

Only 15 minutes of hands-on work; the oven or the pot does the rest.
It freezes well, so nothing goes to waste.
A Japanese night to keep the week interesting.

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