Do any of you have the Gourmet live app? It's a free smart phone app that sends you a new "issue" from the people of Gourmet every Wednesday filled with recipes, interesting articles, and new techniques. They released a list of the 50 Women Game Changers in Food, found here, and a group of lady food bloggers have been working through the list. This week is #41 Elizabeth Andoh, an authority in Japanese cuisines with books on vegetarian Japanese (Kansha, meaning appreciation) and home cooking (Washoku). I chose a recipe from one of her Washoku workshops, the Mame Gohan (Rice cooked with Edamame).
In this dish, a flavor broth is used to cook both the edamame as well as rinsed and drained rice. I had made a stock the previous week (Breaking Down a Chicken) with lemongrass and ginger and used this instead of preparing a dashi. Dashi is a stock containing kombu (edible kelp) and shavings of preserved bonito, which forms the base of miso soup but is clearly not a option for most cooks.
The most important thing in this dish is to rinse and dry the rice. The drained rice will be easy to break in your hands. The rice will be better able to suck up all the flavor of the broth, imparting the savory flavor of the edamame and the stock. Simple way to punch up the flavor of a side dish staple!
To check out the other ladies take on Elizabeth Andoh's recipes head here:
Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades, Mary - One Perfect Bite, Sue - The View from Great Island, Barbara - Movable Feasts, Linda A - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Healthy Living
Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Kathy - Bakeaway with Me, Martha - Simple Nourished Living, Jill - Saucy Cooks, Sarah Everything in the Kitchen Sink
Mame Gohan (Rice cooked with Edamame)
1/4 cup frozen edamame
1 cup + 1/4 cup chicken stock
1 teaspoon soy sauce
1 cup short grain rice (I used my sushi rice)
First, wash and rinse your rice until the water runs clear. This will be about 3-4 washes. Dry the rice in the sieve over a bowl or the sink for at least 20 minutes. The rice should easily crack and break after rinsing.
While the rice is drying, start cooking the edamame. In a small sauce pan, combine the edamame, 1 cup cold stock, and 1 teaspoon soy sauce. Top with a piece of parchment paper just covering the edamame to reduce skin wrinkling and slowly bring to a boil.
Boil for one minute, then drain the edamame while retaining the cooking liquid.
Add the retained cooking liquid with 1/4 cup stock and the drained rice to a medium sauce pan.
Bring the rice to a boil, cover, and reduce to a simmer. Simmer for 12-15 minutes until the rice is tender and fluffy.
Add the edamame back into the rice. Flavorful and delicious!