Portion: Serves 8
3 litre water
8 tsp hondashi powder
1 tbsp Japanese soy sauce
10 tbsp olive oil
1 bunch green onion, chopped
2 cups Arborio rice
1 cup Japanese cooking wine or sake
450 g frozen edamane without pod
1/2 cup heavy cream (optional)
To make dashi stock: In a stock pot, heat 3 litre water until boiling. Add hondashi powder and soy sauce. Turn down heat to simmer.
In another pot, heat olive oil. Saute green onion until wilted. Add rice, stir until grains are glossy, about 3-4 minutes.
Add wine to rice. Cook, stirring constantly, until wine is absorbed by the rice.
Using a ladle, add about 1 cup of dashi stock to the rice. Stirring constantly at moderate speed until liquid is absorbed. Repeat this process until rice is done, about 25 minutes. You may not need to used up all the dashi stock.
At about 10 minutes before the rice is done, add edamane to rice.
Just before serving, stir in heavy cream (optional). Add salt to taste. Serve immediately.
This recipe is a Japanese version of the traditional Italian dish. To make the original version, use chicken stock instead of dashi, white wine instead of Japanese cooking wine, onion or shallot instead of green onion, butter instead of olive oil, parmesan cheese instead of heavy cream, and use any kind of vegetable you like.