Steaming Edamame In A Rice Cooker: A Quick Guide

Edamame is a nutritious and delicious snack, packed with protein, vitamins, and minerals. It can be cooked in a variety of ways, including boiling, steaming, and pan-frying. One convenient way to cook edamame is by steaming it in a rice cooker, a popular kitchen appliance that many people use to cook rice. This method is simple, quick, and can be easily incorporated into your weekly meal prep.

Use a rice cooker with a steamer function

If you have a rice cooker with a steamer function, steaming edamame is a simple and convenient process. Here is a step-by-step guide:

Step 1: Prepare the Rice Cooker

Firstly, ensure your rice cooker has a steamer function. Fill the bottom section of the rice cooker with water. The amount of water required may vary depending on the cooker, so it is advisable to refer to the manufacturer's instructions. As a general guideline, fill it halfway or about one inch deep, as indicated by some sources.

Step 2: Prepare the Edamame

Rinse the desired amount of edamame under cold water to clean them. You can use either fresh or frozen edamame. If using frozen edamame, there is no need to defrost them beforehand. Place the cleaned edamame in the steamer rack or basket of your rice cooker.

Step 3: Steam the Edamame

Place the steamer rack containing the edamame inside the rice cooker. Cover the rice cooker and turn it on. The cooking time may vary depending on your cooker and the desired doneness of the edamame. As a general guideline, steam the edamame for at least 5 minutes or until the bean pods are tender. Some sources recommend checking the edamame after 5 minutes and continuing to steam for an additional 2 minutes if needed.

Step 4: Stop the Cooking Process

Once the edamame are tender, carefully remove the steamer rack from the rice cooker using oven mitts or heat-resistant gloves. To stop the cooking process, plunge the bean pods into a bowl of ice water for a few seconds. This will also help retain their vibrant green colour.

Step 5: Season and Serve

Remove the edamame from the ice water and transfer them to a serving bowl. You can season the edamame with salt, soy sauce, garlic, red pepper flakes, or a combination of these ingredients, according to your taste preferences. Edamame can be served hot or cold, and they make a delicious and nutritious snack or side dish. Enjoy!

Cook rice and edamame separately

If you want to cook rice and edamame separately, here's what you need to do:

Cooking the Rice

Firstly, measure the rice with a measuring cup and put it into your cooking pot. If your rice cooker has a removable bowl or pot, place the rice in there. Most rice cookers come with a measuring "cup" or scoop that can fit 3/4 cup (180 mL). Alternatively, use an ordinary measuring cup.

Next, you'll want to rinse the rice. Rinse the rice in the pot under cold running water. Use your hands to gently move the rice around and clean the grains. Drain the water once it starts to change colour. Repeat this process 2-3 times, making sure to drain all the water when you're finished.

Now, you need to measure the water. Most rice cooker instructions recommend cold water. The amount of water you add depends on the type of rice you're cooking and how moist you prefer it. There are often graduated marks on the inside of a rice cooker, indicating how much rice and water should be added, or you can follow the instructions on the rice packet. As a general rule, use the following measurements:

• White, long-grain rice: 1 3/4 cups of water per 1 cup of rice (420 mL water per 240 mL rice)
• White, medium-grain rice: 1 1/2 cups of water per 1 cup of rice (360 mL water per 240 mL rice)
• White, short-grain rice: 1 1/4 cups of water per 1 cup of rice (300 mL water per 240 mL rice)
• Brown, long-grain rice: 2 1/4 cups of water per 1 cup of rice (520 mL water per 240 mL rice)

Now, simply place the pot of rice and water back into the rice cooker, close the lid, and turn it on. Do not lift the lid to check on the rice as this will let steam escape, resulting in improperly cooked rice. The rice is ready when the rice cooker automatically turns off.

Cooking the Edamame

To cook the edamame separately, start by heating a small pot of water on the stove until it reaches a rolling boil. Then, add the shelled edamame to the pot and boil for 3-5 minutes, or until the edamame are tender.

Combining the Rice and Edamame

Once the rice and edamame are cooked, you can combine them. Simply add the cooked edamame to the rice and mix gently until everything is evenly combined. You can also add ochazuke wakame (a type of furikake) and nametake (seasoned mushrooms) to the rice for extra flavour.

Your rice and edamame are now ready to be served!

Use frozen or fresh edamame

If you're using frozen edamame, it's best to defrost it first. You can do this by placing the edamame in a microwave-safe bowl and microwaving it in 1-minute increments until tender. This usually takes around 3 minutes in total. Once defrosted, you can add the edamame to your rice cooker.

If you're using fresh edamame, you'll need to boil it before adding it to the rice cooker. Start by bringing a pot of water to a boil. Add salt to the water so that it tastes as salty as seawater. Then, add the fresh edamame to the pot and cook until the beans inside the pods are tender, which should take around 5 minutes. Drain the edamame and rinse it with cold water to cool it down before adding it to your rice cooker.

Alternatively, you can steam the fresh edamame before adding it to the rice cooker. To do this, boil about an inch of water in a pot. Place the edamame in a colander, steam basket, or bamboo steam tray. Once the water is boiling, add the vessel to the pot, cover, and steam the edamame for 5 to 10 minutes until tender. Remove the insert from the pot and let the edamame cool down before adding it to the rice cooker.

Keep in mind that if your rice cooker has a steamer function, you can steam the edamame at the same time as cooking the rice. However, if you have an IH rice cooker, it's not recommended to cook edamame and rice together.

Add flavour with soy sauce, garlic and red pepper flakes

Edamame is a popular dish in Japan, often served as a snack or appetiser. It is also a common addition to rice, creating a tasty and nutritious meal. Here is a step-by-step guide to adding flavour with soy sauce, garlic, and red pepper flakes when steaming edamame in a rice cooker:

Ingredients:

• Rice (any kind of good medium-grain Japanese rice, white or brown)
• Shelled edamame (fresh or frozen)
• Soy sauce
• Garlic
• Red pepper flakes
• Other seasonings (optional): ginger, maple syrup, toasted sesame oil, chilli sauce, rice vinegar, etc.

Method:

• Prepare the rice by rinsing it in cool water until the water runs clear. Drain the excess water.
• Place the rinsed rice into the rice cooker pot with the recommended amount of water (usually 1 cup of water for 1 cup of rice). Set the rice cooker to cook. This usually takes around 15-20 minutes.
• While the rice is cooking, prepare the edamame. If using fresh edamame, boil or steam the pods until bright green and heated through. Frozen edamame can be microwaved with a small amount of water and a pinch of salt until heated through.
• In a separate pan, heat some oil over medium heat. Add minced garlic and sauté until fragrant. You can also add other seasonings like ginger and red pepper flakes at this stage for a spicier kick.
• To the garlic, add soy sauce and any other desired seasonings. Stir well to combine.
• Once the rice is cooked, add the cooked edamame to the rice cooker. Pour the garlic-soy sauce mixture over the rice and edamame.
• Use a rice paddle to gently mix everything together until evenly combined.
• Serve the flavoured rice and edamame while it's still warm.

Feel free to adjust the amounts of soy sauce, garlic, and red pepper flakes to suit your taste preferences. You can also experiment with other seasonings and ingredients to create your own unique flavour profile. Enjoy your delicious and flavourful rice and edamame creation!

Don't use the keep-warm function

When steaming edamame in a rice cooker, it is important to note that using the keep-warm function is not recommended. This is because the brilliant green colour of the edamame will turn to a beige colour if kept warm. Thus, it is best to avoid using this function to maintain the desired colour and freshness of the dish.

The keep-warm function on a rice cooker is typically used to keep cooked rice at a warm temperature until it is ready to be served or consumed. It is a convenient feature that allows for rice to be prepared ahead of time and kept warm, especially when cooking for a large group or when preparing meals in advance. However, in the case of steaming edamame, activating this function may negatively impact the appearance and quality of the dish.

The reason for the colour change is due to the extended exposure to heat. When edamame is cooked, it retains its vibrant green colour, which is visually appealing and indicative of freshness. However, if the keep-warm function is activated, the residual heat continues to affect the edamame, causing the colour to gradually shift from green to beige. This colour change may be unappetizing and give the impression that the edamame is overcooked or no longer fresh.

To avoid this issue, it is recommended to steam the edamame without using the keep-warm function. This ensures that the edamame retains its desired colour and texture. By preparing the dish without the use of this function, you can better control the cooking process and prevent overcooking. This is especially important when aiming to preserve the nutritional content of the edamame, as extended heating may impact the nutrient profile of the dish.

In summary, when steaming edamame in a rice cooker, it is best to refrain from using the keep-warm function to maintain the optimal colour, texture, and freshness of the dish. By preparing the edamame without this function, you can ensure a more desirable outcome and avoid any potential negative effects on the appearance and quality of your steamed edamame.

Frequently asked questions