Vermicular | Chinese Sausage and Edamame Crispy Rice

Chinese Sausage and Edamame Crispy Rice

Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[SCORCH] [3.0] 60 min


2 rice cups (360 ml) plain white rice, rinsed
340 ml water
3 links (150 g total) Chinese sausage
1 cup (120 g) edamame (green soybeans), shelled
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
(Additional Ingredients = 330 g total)

1" piece fresh ginger, peeled and julienned

  1. Add rinsed rice into the pot after thoroughly draining. Add in water, Chinese sausage, edamame, oyster sauce, soy sauce, and sesame oil and stir once.

  2. Cover and select [RICE COOKING] mode, [WHT], [SCORCH] and set the amount to [3.0] rice cups.

  3. Once rice cooking is complete, uncover and take out sausage. Fluff the rice using a rice spatula, then slice each sausage link into bite-sized pieces. Top with ginger and serve warm.

  • Setting the cooking amount for 3 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.

  • Make sure to fluff the rice immediately after the rice is done.

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Musui–Kamado with the Vermicular Cookbook.

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