Rice With Edamame (Mame Gohan)

• 1 or more packages instant dashi, mixed according to package instructions to yield at least 2 cups of dashi broth
• 2 teaspoons mirin, sake or dry sherry
• 1 teaspoon low-sodium Japanese soy sauce
• Kosher salt
• 3/4 cup shelled fresh or frozen soybeans (edamame)
• 1 1/2 cups short-grain white rice
• 1 small piece of kombu (kelp), optional
• 2 tablespoons black sesame seeds

1. In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 teaspoon salt.
2. Bring to a boil over high heat.
3. Add edamame, reduce heat to medium, and cook 4 minutes.
4. Place a colander over a medium heatproof bowl, and pour in contents of saucepan.
5. Reserve broth and beans separately.
6. Place rice in a bowl, and rinse with cold water until water runs clear.
7. Drain rice well in a fine strainer.
8. In a medium saucepan, combine rice, reserved broth and kombu.
9. Cover saucepan, and place over high heat.
10. When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes.
11. Raise heat to high for 30 seconds, and then turn it off.
12. Immediately remove kombu from pan and add edamame; do not stir.
13. Cover pan, and remove from heat.
14. Let sit 10 minutes.
15. With a wooden paddle or fork, mix beans into rice.
16. Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt.
17. Serve immediately.

dashi broth, mirin, soy sauce, kosher salt, shortgrain white rice, kelp, black sesame seeds

Taken from cooking.nytimes.com/recipes/7354 (may not work)