How to Prepare Ultimate Just a Little Butter: Corn and Edamame Rice

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Homemade Just a Little Butter: Corn and Edamame Rice. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Just a Little Butter: Corn and Edamame Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Just a Little Butter: Corn and Edamame Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Just a Little Butter: Corn and Edamame Rice is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Just a Little Butter: Corn and Edamame Rice using 7 ingredients and 5 steps. Here is how you can achieve it.
Fresh corn is making its appearance at the markets now. It's delicious simply boiled, but it does get stuck between your teeth . I wondered if it would be easier to eat mixed in with rice, while capturing the umami of the corn - so I made a takikomi gohan (rice cooked with other ingredients) using corn. I added edamame too for color. Taste the rice when it's finished cooking, and add some salt if you think it's needed. Just a tiny bit of butter is added, so you can serve this rice with fish, meat or whatever you like. Recipe by Komomomomo
Ingredients and spices that need to be Take to make Just a Little Butter: Corn and Edamame Rice:
- 360 ml Uncooked white rice
- 1 Corn on the cob
- 1/2 tsp Salt
- 1/2 tbsp Soy sauce
- 1 5cm x 10 cm piece Kombu
- 1 Edamame (frozen is fine)
- 1/2 tbsp Butter
Instructions to make to make Just a Little Butter: Corn and Edamame Rice
- Rinse the rice, soak in water for about 30 minutes and drain. Boil the edamame (if using frozen, defrost it).
- Scrape the corn kernels off the cob. (This is easier to do if you cut the corn cob in half, put it on its end and scrape downwards from the top.)
- Put the rinsed and drained rice in the rice cooker, and add water up to the 2 cup mark. Mix in the salt and soy sauce. Put in the konbu seaweed and corn kernels, and cook as usual.
- Take the edamame out of the pods.
- When the rice is done, take the konbu seaweed out, add the edamame and butter, and mix in well to finish.
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