Mame gohan (Green Peas Rice)

What kind of dish is Mame gohan?

Mame gohan is a type of takikomi gohan, made by cooking fresh green peas together with rice in a rice cooker.

In most cases, frozen peas are used in any dish.

However, fresh peas harvested in season have a great aroma and texture.

Mame gohan is a very simple dish, but it makes people feel happy as spring arrives.

It takes a little extra work, but we recommend using peas still in the bunch.

If you are using peas after removing them from the bunch, they will be a little dry and hard, so it is best to soak them in water for a short time.

The optimal amount of beans to use is 75 to 100g for 320g of rice.

Rice cooked with salt will have a slightly harder texture than rice cooked without salt.

If you have time, soaking the peas for about 30 minutes before cooking will make them softer.

Tips for cooking

After adding the seasonings to the rice, mix it all together lightly, but after adding the beans, don’t mix it, just spread the beans evenly on top of the flattened rice.

If you mix them, the rice won’t cook evenly. This also allows the beans to cook evenly, as if they were steaming, and the flavor of the beans is absorbed into the rice.

My recipe uses 1.8% salt based on the amount of rice so that it can be enjoyed as onigiri.

If you want to limit your salt intake, use about 4g of salt for every 320g of rice.

Some people boil peas in salted water for a short time to prevent the beans from wrinkling and discoloring, and then use that salted water to cook the rice.

However, I prefer to cook rice and beans together, as it brings out a stronger aroma and flavor.

Peas are classified into

• Snow peas（絹さや), which eat the immature pods
• Green peas （グリンピース), which eat the beans inside the pod
• Snap peas （スナップエンドウ), which grow the beans and eat the whole pod（Snap peas are green peas bred to be edible whole.）

Although the name changes depending on the maturity level, it is originally the same plant. By the way, the seedlings are pea sprouts (tomyo).

NUTRITION FACTS：Mame gohan

• 1198 Calories
• Protein 25.4 g
• Total Fat 3.6 g
• Total Carbohydrates 267.1 g
• Sodium 6.1 g

INGREDIENTS：Mame gohan

• White rice 320g
  • Water 360g
  • Salt 6g
  • Sake 20g
  • Kelp 1g
• Green peas 100g (250g for whole bunches, 100g for extracted beans50g for whole bunches, 100g for extracted beans)

How to make Mame gohan?

1. Make a cut at the end of the bunch, open it down the middle, and remove the green peas inside.　Be careful with the orientation of the peas. Check out the video!
2. Wash the white rice.
3. Put the rice and water in the rice cooker pot.
4. Add salt and sake and stir quickly.
5. Wipe the kelp with a tightly wrung-out cloth.
6. Place the peas and kelp on top of the rice.
7. cook on normal mode.
8. Remove the kelp.
9. Stir everything together with a rice scoop.
10. Place in a bowl.