Brown Rice Cooked with Octopus and Edamame

Ingredients (4 servings)

Rice 2 cups
Baby octopus (Iidako) 100g (about 5 pcs)
Boiled edamame 60g
Daikon radish 50g
Ginger 1 piece
Mirin 3 tbsp
Sake 2 tbsp
White miso paste 1 tbsp
Soy sauce 1/2 tbsp
Salt 1 tsp
Water (incl. seasonings) 450ml
Mizuna (watercress) As needed for garnish

Note: "tsp" stands for teaspoon, and "tbsp" stands for tablespoon.


  1. Rinse the rice quickly and soak it in water for at least 2 hours. Drain in a sieve and let it sit for about 30 minutes to remove excess moisture. Follow the soaking time instructions on the rice package if specified.
  2. Cut the daikon radish into 5cm cubes and julienne the ginger.


  1. In a pot, combine all the ingredients except for the boiled edamame and mizuna. Stir them slightly and cover with a lid.
  2. Set the heat to [MID], and when it comes to a boil, reduce it to [LOW] and cook for about 45 minutes.
  3. Remove the lid and increase the heat to [HI]. After about 30 seconds to evaporate excess moisture, cover again and remove from heat, letting it steam for 15 minutes. Fluff the rice when done.
  4. Garnish with boiled edamame and mizuna.


Note: The soaking and cooking times for brown rice may vary, so please check the package instructions for specific guidance.

Written by

BRUNO Official