Chinese Sausage and Edamame Crispy Rice

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado

Cooking Flow

Cook: 60 min
: [RICE COOKING] [WHT]
[SCORCH] [3.0] 60 min

Ingredients

2 rice cups (360 ml) plain white rice, rinsed
340 ml water
3 links (150 g total) Chinese sausage
1 cup (120 g) edamame (green soybeans), shelled
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
(Additional Ingredients = 330 g total)

1" piece fresh ginger, peeled and julienned

DIRECTIONS

Add rinsed rice into the pot after thoroughly draining. Add in water, Chinese sausage, edamame, oyster sauce, soy sauce, and sesame oil and stir once.
Cover and select [RICE COOKING] mode, [WHT], [SCORCH] and set the amount to [3.0] rice cups.
Once rice cooking is complete, uncover and take out sausage. Fluff the rice using a rice spatula, then slice each sausage link into bite-sized pieces. Top with ginger and serve warm.

Note

Setting the cooking amount for 3 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
Make sure to fluff the rice immediately after the rice is done.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.