Fermented Rice with Edamame

Name: Fermented Rice with Edamame
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 300 g Edamame; 150 ml Water; 30 ml June Fresh · Light 12g Light Salt Premium Kelp Soy Sauce; 3 g Salt; 30 ml Fermented rice juice

Edamame here is boiled just until the raw beaniness fades, salted early to lock in the vivid green, then shocked in cold water so every pod stays plump and springy.

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Instructions

1
Prepare the ingredients: Wash the edamame and then trim off both ends, set aside.
2
Put an appropriate amount of water into the pot and bring it to a boil.
3
When the water starts to form small bubbles, first add 3 grams of salt. This can prevent the edamame from changing color during cooking.
4
Pour the cleaned edamame into the pot.
5
Cover with a lid and bring the edamame to a boil, then reduce to medium heat and cook for 10 minutes. Once the edamame no longer has a raw bean taste, turn off the heat.
6
Put the scooped edamame into cold water and boil for 5 minutes, this can prevent the edamame from discoloring during soaking.
7
Drain the edamame and place them in a bowl.
8
Pour 30 milliliters of fermented rice juice into the bowl.
9
Pour in 30 milliliters of June Fresh·Light 12 grams Light Salt Premium Kelp Soy Sauce.
10
Pour in 150 milliliters of cooled boiled water or purified water, and stir evenly for later use.
11
Pour the prepared sauce over the edamame.
12
After stirring evenly, cover with a sealed lid and soak for half an hour. The longer the soaking, the more flavorful it becomes. You can also put it in the refrigerator to soak.
13
Place the soaked edamame into a plate.
14
In summer, having a portion with a cold drink is especially appetizing and refreshing.