Japanese Fried Rice with Edamame, Tofu and Hijiki
A savory Japanese fried rice tossed with edamame, fried tofu pouches, carrot, and hijiki seaweed. Quick to make and full of gentle umami flavor.
Ingredients
- 400 g japanese short-grain rice, cooked and cooled14.11 oz japanese short-grain rice, cooked and cooled
- 15 ml dried hijiki seaweed, rehydrated and drained1.01 tbsp dried hijiki seaweed, rehydrated and drained
- 1 each aburaage, cut into thin strips
- 1 medium carrot, julienned
- 120 ml edamame, shelled8.12 tbsp edamame, shelled
- 15 ml toasted sesame oil1.01 tbsp toasted sesame oil
- 15 ml sake1.01 tbsp sake
- 15 ml sugar1.01 tbsp sugar
- 45 ml mirin3.04 tbsp mirin
- 45 ml soy sauce, low-sodium where possible3.04 tbsp soy sauce, low-sodium where possible
Steps
Prep the Ingredients
- Spread the cooked rice on a parchment-lined tray to cool and let extra moisture evaporate while you prep everything else.
- Soak the dried hijiki seaweed in 1 cup of water for 20 minutes, then drain it well.
- Boil the aburaage briefly, flipping once, then cool it, squeeze out the water, and cut it into thin strips to remove excess oil.
- Slice the carrot into thin slabs, then cut into fine julienne strips.
Cook the Fried Rice
- Heat the sesame oil in a large frying pan over medium heat, then add the hijiki, aburaage, and carrot and saute to coat with the oil.
- Stir in the sake, sugar, and mirin and let the mixture bubble for about 1 minute.
- Add the soy sauce and mix everything together evenly.
- Add the edamame and cooled rice, breaking up any clumps with a wooden spatula.
- Toss until each grain is coated and the rice is heated through, then serve warm.
Nutrition
- Calories
- 420
- Protein
- 14g
- Fat
- 10g
- Carbs
- 68g
- Iron
- 2.8mg
- Calcium
- 85mg
Tips by age
Use only a small splash of low-sodium soy sauce, finely chop the aburaage and carrot, and mash the edamame with the rice into a soft, scoopable texture.
Choking safety: Whole edamame beans and firm carrot pieces are choking risks. Mash the beans and make sure the carrot is very soft and finely chopped.
Keep the soy sauce light and serve small soft spoonfuls. Halve or lightly mash the edamame and make sure the carrot strips are tender.
Choking safety: Halve or mash the round edamame beans, which can block a small airway.
Serve in small portions with a light hand on the soy sauce. Cut the edamame beans in half so they are easy to chew.
Choking safety: Whole edamame beans are round and slippery; halve them before serving.
Serve as written in small bites, halving the edamame beans and keeping the soy sauce modest since it is naturally salty.
Choking safety: Halve whole edamame beans for this age and offer seated and supervised.
Serve as written in a child-size portion. Most children this age can manage whole edamame, but stay nearby while they eat.
Serve a full portion as written. Add an extra dash of soy sauce at the table only if they want it.
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