Mixed Rice with Edamame

This dish is adapted from a quick and easy recipe from a friend. The original recipe was to mix cooked rice with a little sesame oil, edamame and pounded dried shrimps (or "heibihiam", as we'd call it in Singapore).

I added a Japanese twist to it by adding dried shredded scallop, shirasu and seaweed strips instead of the pounded dried shrimps.

Everything was mixed when the rice was piping hot. The result is a delicious bowl of mixed rice with the light perfume of dried seafood and the nutty flavour and texture of edamame.

We had this rice the other night with oden - my favourite dish during the rainy season.