INGREDIENTS:
200 g frozen edamame (hulled)
1-2 carrots
3-4 garlic cloves
2 cm fresh ginger
3 eggs (optionally you can swap them for 150 g tofu)
2 tablespoons olive oil
1 tablespoon sesame oil
For the rice:
200 g long-grain or short-grain rice
450 ml water
1-2 pinches of salt
For the sauce:
4 tablespoons light soy sauce
3 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar
fresh chives for sprinkling
PREPARATION:
Rice
Rinse the rice under running water and boil it with salt in a rice cooker for 15 minutes. Leave it to rest for another 20 minutes without opening the lid. If you don’t have a rice cooker you can use a heavy-bottomed cooking pot. In this case once the water has begun boiling lower the heat and cook under a lid over very low heat without stirring. The time is the same (15 minutes of cooking and 20 minutes of rest).
Beat the eggs with a little salt and put them into a pan with olive oil. Cook over medium heat like a pancake. Once it browns from one side turn it around. Remove it from the pan and put it onto a cutting board. Once it has chilled cut it into thin strips. If you use tofu instead of eggs just cut it into small pieces.
Peel the garlic and ginger and cut them into very fine pieces. Cut the carrots into very thin strips (as thin as matches). Put the garlic, ginger and carrots into a deep pan with olive oil and sesame oil. Fry until the garlic softens a bit without changing its color. If you are using tofu add it now together with the edamame beans. Cook for about a minute and add the rice, finely cut egg pancake and all the ingredients for the sauce. Cook for a short time while stirring until the sauce gets absorbed by the rice. Serve the rice sprinkled with finely cut chives.
