Edamame Gohan With Toasted Pecans |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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EDAMAME GOHAN WITH TOASTED PECANS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cartel Estate in Weatherford, Texas in 1994. Ingredients:
1-1/2 cups medium grain rice |
2 cups water |
3 tablespoons amber rice wine or sake |
3-1/2 tablespoons soy sauce |
1-1/2 cups frozen shelled edamame beans |
1 teaspoon granulated sugar |
1 cup pecan pieces |
Directions:
1. Preheat oven to 350.
2. Combine rice, water, wine and 2-1/2 tablespoons soy sauce in rice cooker or pot.
3. Cook as you would normally cook rice then when rice is about halfway done stir in edamame.
4. Meanwhile dissolve sugar in remaining soy sauce and mix into pecan pieces.
5. Spread on foil lined pan and toast in oven watching carefully until pecans look dry.
6. Add pecans to rice using a fork or chopsticks.
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