Abalone & Edamame Takikomi Rice

Chef Takaaki Komagata

Recipe by Takaaki Komagata,
Kiri Japanese Restaurant Owner Chef


Abalone & Edamame Takikomi Rice
Ingredients (4 - 5 servings):

  • 3 pieces Ausab Premium Australian Abalone, defrosted in the refrigerator overnight
  • 300g frozen shelled edamame beans
  • 600g medium grain rice, thoroughly washed and drained
  • 1 large kombu sheet
  • 1L water
  • 1 tablespoon sake
  • 1 1/3 tablespoons soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon mirin
  • 6g salt

  • Clean the abalone.
  • Kombu dashi stock - Set the water and kombu sheet in a sauce pan under low heat for about 5 minutes. Add the sake, mirin, salt, light soy sauce, and soy sauce, and remove the kombu from the stock.
  • Place the rice in a rice cooker. Add the kombu dashi stock according to the level specified by the rice cooker (approx. 860ml). Cook the rice.
  • Boil the edamame and drain. Remove the beans from their shells.
  • Thinly slice the abalone. Once the rice is cooked add the abalone and edamame in. Close the lid again and leave it for about 5 minutes.