Rice Cooked with Frozen Edamame and Tuna

Name: Rice Cooked with Frozen Edamame and Tuna
Yield: Makes about 3 cups cooked rice
Ingredients: 3 cups uncooked Japanese short-grain rice (about 540 grams); 1/2 carrot; 1 sheet fried tofu (aburaage); As much as you like frozen edamame (shelled); 1 can tuna; 1/2 teaspoon salt; 1 tablespoon hondashi (Japanese soup stock granules); 3 tablespoons soy sauce; 3 teaspoons sugar; 3 tablespoons sugar (if you don't have mirin, use sugar instead); 3 tablespoons mirin; 3 tablespoons sake (Japanese rice wine); To taste toasted sesame seeds; Water to the 3-cup line in rice cooker

こはまま✩ @cook_40144609

The edamame becomes sweet, almost like chestnuts! Even my daughter, who usually eats very little, enjoyed it.
Recipe background:
I came up with this mixed rice dish to use up some frozen edamame I had left in the freezer.

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Ingredients

Makes about 3 cups cooked rice

3 cupsuncooked Japanese short-grain rice (about 540 grams)
1/2carrot
1 sheetfried tofu (aburaage)
As much as you like frozen edamame (shelled)
1 cantuna
1/2 teaspoonsalt
1 tablespoonhondashi (Japanese soup stock granules)
3 tablespoonssoy sauce
3 teaspoonssugar
3 tablespoonssugar (if you don't have mirin, use sugar instead)
3 tablespoonsmirin
3 tablespoonssake (Japanese rice wine)
To taste toasted sesame seeds
Water to the 3-cup line in rice cooker

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Steps

1

Cut the carrot and fried tofu into thin strips.
2

Rinse the rice and add water up to the 3-cup line in your rice cooker.
3

Add all the ingredients and seasonings to the rice cooker and mix gently. (Lightly drain the oil from the tuna!)
4

Start the rice cooker using the mixed rice setting. (The quick-cook setting also works well.)
5

[Note] You can change up the ingredients—burdock root or shimeji mushrooms are also delicious!