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Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

Name: Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 3 servings cooked Japanese short-grain rice (cold and preferably day old; about 1 cup, 150 g per serving; use 2 servings for a side dish); 1 Tbsp dried hijiki seaweed; 1 piece aburaage (deep-fried tofu pouch) (2/3 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); 1 carrot (2.8 oz, 78 g); ½ cup edamame (2.4 oz; shelled and defrosted); 1 Tbsp toasted sesame oil; 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)

Prep Time

20m

Cook Time

10m

Total Time

30m

This Japanese fried rice is made with cold, day-old short-grain rice, edamame, tofu, and hijiki seaweed. The dish is seasoned with a combination of sake, sugar, mirin, and soy sauce, and is finished off with a drizzle of toasted sesame oil for a flavorful and satisfying meal.

Fried Rice

Mixed Rice

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Ingredients

Servings: 2

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3 servings cooked Japanese short-grain rice (cold and preferably day old; about 1 cup, 150 g per serving; use 2 servings for a side dish)

1 Tbsp dried hijiki seaweed

1 piece aburaage (deep-fried tofu pouch) (2/3 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)

1 carrot (2.8 oz, 78 g)

½ cup edamame (2.4 oz; shelled and defrosted)

1 Tbsp toasted sesame oil

3 Tbsp soy sauce (plus more, to taste; I used Kikkoman Gluten-Free Tamari Soy Sauce)

Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

Ingredients

For The Seasonings

Steps

Nutrition Facts

Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

Ingredients

For The Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts