Rinse the rice, soak in water for about 30 minutes and drain.
Boil the edamame (if using frozen, defrost it).
Scrape the corn kernels off the cob. (This is easier to do if you cut the corn cob in half, put it on its end and scrape downwards from the top.)
Put the rinsed and drained rice in the rice cooker, and add water up to the 2 cup mark. Mix in the salt and soy sauce. Put in the konbu seaweed and corn kernels, and cook as usual.
Take the edamame out of the pods.
When the rice is done, take the konbu seaweed out, add the edamame and butter, and mix in well to finish.
Story Behind this Recipe
Fresh corn is making its appearance at the markets now. It's delicious simply boiled, but it does get stuck between your teeth . I wondered if it would be easier to eat mixed in with rice, while capturing the umami of the corn - so I made a takikomi gohan (rice cooked with other ingredients) using corn. I added edamame too for color.
Taste the rice when it's finished cooking, and add some salt if you think it's needed. Just a tiny bit of butter is added, so you can serve this rice with fish, meat or whatever you like.