Soramame Rice

Perfect for pre-summer dish

• Ready In: 50 mins
• Serves: 4

Ingredients

• 20  broad beans
• 1  pinch salt
• 2  cups  japanese rice
• 30  small  sakura shrimp (Sergia lucens)

Directions

1. 1) Bring a pot of water to the boil and salt it lightly. Drop broad beans into the boiling water and cook them for 3 minutes.
2. 2) Squeeze each one gently to pop it from the skin. Discard the skins and set the bean aside.
3. 3) Rince the rice and drain and let it sit for 30 minutes.
4. 4) In a pot, add rice, 360ml water, 1 tbsp of sake, 1 tbsp of salt and cover konbu over the rice and let it cook with middle heat.
5. 5) When it boils, take off the konbu(seaweed), let it cook another 15 minutes.
6. 6) Turn off the heat, spread boiled broad bean around, and mix.
7. 7) Pour the rice to individual bowl.