Edamame (can be frozen) [A] with pod [B] pods removed
[A] 100 g [B] 50 g
Carrots (3 cm long julienne)
Sesame (golden sesame if available)
Rinse the white rice, strain, and leave it in the strainer for about 15 minutes.
Peel the carrot and julienne (or use a mandoline).
Put the white rice, black rice into the rice cooker. Fill with water up to the 2 cup line. Then add the kombu, sake, carrot, baby sardines, salt, and cook in the normal setting.
When the rice is finished cooking, take the konbu out, and mix in the edamame and corn. The rice is ready.
Please also see "Seven Colored Inari Sushi Using Black Rice" Recipe ID: 2112114.
Story Behind this Recipe
This is my arrangement of black rice from a Japanese restaurant's bento box. Black rice (Black) (Purple) Dried baby sardine (White) Carrot (Orange) Corn (Yellow) Sesame (Gold) Edamame (Green); a total of seven colors.
This recipe makes sticky rice. You can use kombu for dashi or use kombu tea. Depending on the season, corn can be substituted with ginko nuts, scrambled eggs or shredded eggs.