To CookBring a small pot of water to boil. Add the aburaage in the boiling water and flip once. Remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out water. Slice the carrot into slabs and then julienne. In a large frying pan, heat sesame oil over medium heat. Then, add the aburaage and carrot. Saute to coat with the oil.Add the sake, granulated sugar, mirin, gluten-free soy sauce, and mix all together. Add the edamame and steamed rice. Break the rice into smaller pieces.Serve and enjoy immediately once the rice is well coated with the seasonings and heated through.