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  3. Edamame and Shrimp Butter Rice

Edamame and Shrimp Butter Rice


  • 360cc of rice, rinsed, and drained in a sieve
    100g of shrimp
    50g of carrots
    1 shiitake mushroom
    ½ cup of edamame (green soybeans), boiled and shelled
  • ▼ 440cc of soup stock (or water)

    1 teaspoon of salt
    black pepper - to taste
    1.5 tablespoons of butter


  1. 1

    Shell the shrimp. Lightly rinse the shells and reserve.
  2. 2

    Cut shrimp into pieces about 1cm in size.
  3. 3

    Melt butter in a heated pot, and shrimp and saute.

  4. 4

    Once shrimp have cooked, remove from the pot.
  5. 5

    In another pot, boil the soup stock, add shrimp shells, and simmer to extract shrimp flavor.
  6. 6

    Mince carrot and shiitake mushroom.
  7. 7

    Saute the carrot and shiitake mushroom in the pot used to cook the shrimp.
  8. 8

    Add rice.
  9. 9

    Saute the rice well, until transparent.
  10. 10

    Strain the soup from step 5 to remove the shrimp shells. Add the soup to the pot with rice from step 9.
  11. 11

    Season with salt and pepper, and cook the rice until most moisture evaporates.
  12. 12

    Add edamame and shrimp (from step 4) to the rice, and lightly mix through.


This dish is also delicious with other shellfish such as Sakhalin surf clam.