Rice With Edamame (Mame Gohan)

1 or more packages instant dashi, mixed according to package instructions to yield at least 2 cups of dashi broth
2 teaspoons mirin, sake or dry sherry
1 teaspoon low-sodium Japanese soy sauce
Kosher salt
¾ cup shelled fresh or frozen soybeans (edamame)
1 ½ cups short-grain white rice
1 small piece of kombu (kelp), optional
2 tablespoons black sesame seeds

Nutritional Information
- Nutritional analysis per serving (6 servings)
  224 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 7 grams protein; 0 milligrams cholesterol; 286 milligrams sodium

6 servings

In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 teaspoon salt. Bring to a boil over high heat. Add edamame, reduce heat to medium, and cook 4 minutes. Place a colander over a medium heatproof bowl, and pour in contents of saucepan. Reserve broth and beans separately.
Place rice in a bowl, and rinse with cold water until water runs clear. Drain rice well in a fine strainer. In a medium saucepan, combine rice, reserved broth and kombu.
Cover saucepan, and place over high heat. When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes. Raise heat to high for 30 seconds, and then turn it off. Immediately remove kombu from pan and add edamame; do not stir. Cover pan, and remove from heat. Let sit 10 minutes.
With a wooden paddle or fork, mix beans into rice. Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt. Serve immediately.