If you often cook Japanese rice, this recipe is super simple and the easiest way to add many different types of nutrition such as protein, vitamin B and C to your rice.

Edamame is already well known around the world as a nutritional food. I’m going to introduce a detailed explanation of edamame in Summer when I can get fresh edamame easily.

However, you don’t need to wait till summer to try this recipe since frozen edamame is available year-round in many countries. I usually use frozen edamame for this dish because I can make it whenever I want.

In Japan, most frozen edamame products are sold with shells, but my American friend told me that she has never seen that. I’m not sure but it seems frozen edamame without shells is common in America.

Either type of edamame can be used for this rice dish whichever is available in your country. Also one of the good things about this dish is all the ingredients can be preserved for a while.

Of course, you can cook this dish with your rice cooker. When you use an electric rice cooker, don’t use the keep-warm function. Otherwise, the brilliant green of edamame will turn to a beige color.

Please check the article below if you are not familiar with cooking Japanese rice.

I usually sprinkle some sake/ rice wine once the rice is cooked to add a subtle flavor. If you would like to add sake like me, “don’t use sake that contains salt”. It makes your rice too salty, also its flavor is weaker than 清酒 (Seishu). Please check the label of your cooking sake or taste it. Many cooking sake/ rice wines contain salt but I don’t use salty sake when I cook.

This is the cooking sake I used this time. It’s written “清酒 (Seishu) for cooking”. 清 means “pure” and 酒 means “sake”. The two kanji “清酒” is the mark of non-salt sake. However, if your sake is written “清酒風”, it means “Seishu style sake”, not real Shishu. Be careful, 風 means “style” in this case.
In this dish, using sake is optional. So you don’t need to buy new cooking sake even if you don’t have Seishu.

I hope you’ll give this simple rice recipe a try!


5 from 1 vote
Recipe by MikaDifficulty: Easy


Prep time


Cooking time




  • 2 gou rice (180ml × 2 cups or 300g /10.8oz)

  • 400ml soft water (A little less than 1 3/4 US cups/ 1.70 cups)

  • 250g (9oz) edamame with shells or about 125g (5oz) non-shelled edamame

  • 1 teaspoon salt

  • 2 teaspoons sake (optional)


  • Prepare these ingredients. Defrost frozen edamame.
  • Wash the rice. See “How to cook Japanese rice“.
  • Place the drained rice in a pot and add 400 ml of water.  Cover the pot with a lid and soak the rice for about 30 minutes.
  • In the meantime, if you have edamame with shells remove the beans from them.
  • After 30 minutes, add salt to the rice. Cook over medium heat.
  • When the water starts boiling, turn the heat down to low and continue cooking for about 10 minutes.
  • After 10 minutes, turn off the heat and sprinkle cooking sake on the rice( if you like). Then place the edamame on top and steam for 10 more minutes with the lid on.
  • Stir the cooked rice carefully to spread edamame beans evenly.


  • If you use your rice cooker, pour water up to the 2 cup mark, skip step 6 and cook the rice as usual.

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