Japanese Edamame and Miso Butter Rice

Name: Japanese Edamame and Miso Butter Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ cups (300 g) short-grain white rice (sushi or sho-mai grade), rinsed until water runs mostly clear; 1¾ cups (420 ml) water; 2 tablespoons (36 g) white miso (shiro miso), at room temperature; 3 tablespoons (43 g) unsalted butter, cut into small pieces; 1 cup (155 g) frozen shelled edamame (or fresh, blanched and shelled); dashi stock (or chicken or vegetable stock), warm, for blending with miso (use 3 tablespoons / 45 ml); fine sea salt, to taste (optional); 1 tablespoon (9 g) white or black sesame seeds, toasted (optional garnish) (optional); 2 stalks (20 g) scallions (green onions), thinly sliced (optional garnish) (optional)

From the MyKitchenBank Kitchen

Creamy, umami-rich short-grain rice infused with white miso and butter, studded with tender edamame. This comforting side dish captures the balance of salt, richness, and subtle sweetness that defines Japanese home cooking. Perfect alongside grilled fish, roasted chicken, or as part of a rice bowl.

Prep: 10 min
Cook: 25 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 3 cups)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ cups (300 g) short-grain white rice (sushi or sho-mai grade), rinsed until water runs mostly clear
1¾ cups (420 ml) water
2 tablespoons (36 g) white miso (shiro miso), at room temperature
3 tablespoons (43 g) unsalted butter, cut into small pieces
1 cup (155 g) frozen shelled edamame (or fresh, blanched and shelled)
dashi stock (or chicken or vegetable stock), warm, for blending with miso (use 3 tablespoons / 45 ml)
fine sea salt, to taste (optional)
1 tablespoon (9 g) white or black sesame seeds, toasted (optional garnish) (optional)
2 stalks (20 g) scallions (green onions), thinly sliced (optional garnish) (optional)

Equipment (5)

Fine-mesh strainer or rice sieve
Medium pot with a tight-fitting lid (3-quart capacity)
Measuring cups and spoons
Wooden spoon or shamoji (rice paddle)
Instant-read thermometer (optional but helpful)

Steps

Before you start

Rinse the short-grain rice under cold water until the water runs mostly clear (about 2–3 rinses) to remove excess starch
If using frozen edamame, no thawing needed; if using fresh in-pod edamame, blanch and shell beforehand
Have white miso at room temperature so it blends smoothly into the warm rice

1
Boil water and add rice
- Pour the 1.75 cups (420 ml) of water into a medium 3-quart pot and bring to a boil over high heat.
- Once boiling, add the rinsed short-grain rice and stir once to break up any clumps.
- Return to a boil, which should take about 1 minute.
+ Show details− Hide details
Ready when: Water boils vigorously and rice is submerged and stirring
Tip: Do not skip rinsing the rice; it removes starch that would otherwise make the rice gummy.
2
Reduce heat and simmer
- Lower the heat to medium-low and cover the pot with a tight-fitting lid.
- Simmer for 15 minutes without lifting the lid.
- The rice will absorb most of the water and become tender.
+ Show details− Hide details
Ready when: Rice is tender, water is absorbed, small steam holes appear on surface
Tip: Keep the lid on throughout; opening it releases steam and uneven cooking.
3
Blend miso with warm stock
- While the rice cooks, pour 3 tablespoons (45 ml) of warm dashi stock into a small bowl.
- Add the 2 tablespoons (36 g) of white miso and whisk until completely smooth and no lumps remain.
- Set aside.
+ Show details− Hide details
Ready when: Miso is fully dissolved and the mixture is smooth
Tip: Whisking the miso with warm stock first ensures it distributes evenly without lumps when stirred into hot rice.
4
Remove from heat and add miso mixture
- When the rice is tender and the water is absorbed, remove the pot from heat.
- Keep the lid on.
- Wait 2 minutes to allow residual steam to finish cooking any remaining firm grains.
+ Show details− Hide details
Ready when: Steam settles inside the pot and rice is fully tender
Tip: This brief rest prevents the rice from being shocked by the miso mixture and keeps grains fluffy.
5
Stir in miso, butter, and edamame
- Remove the lid and gently fold the miso mixture into the hot rice with a wooden spoon or shamoji, using a cutting and folding motion to avoid crushing the grains.
- Once combined, add the 3 tablespoons (43 g) of unsalted butter and 1 cup (155 g) of edamame.
- Fold gently until the butter melts and the edamame is evenly distributed throughout.
+ Show details− Hide details
Ready when: Miso and butter are fully incorporated, rice glistens, and edamame are evenly distributed
Tip: Use a gentle folding motion rather than stirring to keep the short-grain rice intact and fluffy.
6
Taste and adjust seasoning
- Taste a spoonful of the rice.
- The white miso provides mild saltiness and umami.
- If needed, add a pinch of fine sea salt.
- Reserve 1–2 tablespoons of the finished rice for serving if you'd like to check flavor before the full pot is plated.
+ Show details− Hide details
Ready when: Rice is perfectly seasoned with balanced miso, butter, and salt flavor
Tip: White miso is mild and slightly sweet, so you rarely need much added salt—add conservatively.
7
Serve and garnish
- Divide the rice among four bowls or plates.
- If desired, sprinkle with toasted sesame seeds and thinly sliced scallions for a fresh, nutty finish.
+ Show details− Hide details
Ready when: Rice is portioned and garnished
Tip: Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes to bring out their nutty flavor before sprinkling.

Good to know

Tips

White miso (shiro miso) is milder and slightly sweet compared to red miso, making it ideal for a side dish; look for it in the Asian section of most grocery stores or online.
Rinsing the rice removes excess starch and helps prevent a gummy texture; rinse until the water runs nearly clear, not perfectly clear.
If you don't have dashi stock, any warm stock (chicken, vegetable, or plain water) will work to dissolve the miso, though dashi is traditional and adds depth.
For a heartier dish, serve over a bed of this rice with grilled salmon, roasted chicken, or sautéed greens.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave with a splash of water (1–2 tablespoons per cup of rice) and cover with a damp paper towel for 1–2 minutes, or warm in a pot over low heat, stirring often. The rice will firm up as it cools but softens again when heated.

Substitutions

white miso (shiro miso) → red miso (aka miso) or mixed miso. Red miso is earthier and saltier; start with 1.5 tablespoons (27 g) and taste before adding more, as it's more assertive than white miso.
dashi stock (or chicken or vegetable stock), warm → chicken, vegetable, or kombu stock. Any warm stock works; dashi provides authentic umami but is not required. Use the same amount.
frozen shelled edamame (or fresh, blanched and shelled) → frozen peas, corn kernels, or diced shiitake mushrooms. Keeps the side vegetable-forward; adjust the total volume to about 1 cup (155 g) to maintain the rice-to-mix ratio.
unsalted butter → unsalted ghee or neutral oil (e.g., grapeseed or canola). Use the same amount; ghee adds a gentle nutty note, while oil gives a lighter texture.