Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 (as
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Calories
387 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed
Description
Using leftover cold Japanese short-grain rice ensures the fried rice grains remain separate and do not clump during cooking. Hijiki, a type of dried seaweed, is rehydrated and sautéed with aburaage (seasoned fried tofu pouch) and julienned carrot in toasted sesame oil, which imparts a nutty aroma. Edamame is added for bite and freshness.
The seasoning mix of sake, sugar, mirin, and soy sauce creates a well-rounded sweet and savory flavor that coats the rice and vegetable mixture. Careful stepwise cooking maintains texture contrasts, while the moderate seasoning highlights the natural flavors of the ingredients without overpowering them.
This fried rice works well as a main or side dish with its balanced ingredients and umami-rich components. The recipe notes practical advice on preparing and cooling rice to optimize texture and suggests steps to reduce oiliness from the tofu pouch for better flavor integration.
Ingredients
- 3 ervings Japanese short-grain rice cold and preferably day old; about 1 cup, 150 g per serving; use 2 servings for a side dish, cooked
- 1 Tbsp hijiki seaweed dried
- 1 piece tofu pouch 0.7 oz, 20 g; you can substitute it with inariage/seasoned fried tofu pouch, but it's very sweet, so reduce the amount of sugar/mirin, deep-fried, aka aburaage
- 1 carrot (2.8 oz, 78 g)
- ½ cup edamame (2.4 oz; shelled and defrosted)
- 1 Tbsp sesame oil toasted
For the Seasonings
- 1 Tbsp sake
- 1 Tbsp sugar
- 3 Tbsp mirin
- 3 Tbsp soy sauce (plus more, to taste; I used Kikkoman Gluten-Free Tamari Soy Sauce)
Instructions
- Gather all the ingredients first. For the cooked rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. If you just cooked your steamed rice, transfer it to a baking sheet lined with parchment paper to cool it and let the moisture evaporate.
- Rehydrate 1 Tbsp dried hijiki seaweed in 1 cup water for 20 minutes.
- Bring a small pot of water to a boil. Add 1 piece aburaage (deep-fried tofu pouch) in the boiling water and flip once. This step is optional, but it’s best to remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out the water.
- Slice 1 carrot into slabs and then julienne strips.
- Heat 1 Tbsp toasted sesame oil over medium heat in a large frying pan. When it’s hot, add the hijiki seaweed, aburaage, and carrot. Sauté to coat with the oil.
- Add 1 Tbsp sake, 1 Tbsp sugar, and 3 Tbsp mirin.
- Add 3 Tbsp soy sauce and mix all together.
- Add ½ cup edamame and 3 servings cooked Japanese short-grain rice (cooled). Break the rice into smaller pieces (as Japanese rice tends to stick together) with a wooden spatula.
- Make sure the rice is not clumped together and that each grain is well coated with the seasonings. Once heated through, serve and enjoy immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(as
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 989mg | 41% |
| Potassium | 295mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 5098IU | 102% |
| Vitamin C | 6mg | 7% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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