Rinse the rice in cold water until the water runs clear. Let the rice soak in cold water for at least 30 minutes.

In a small bowl, combine the soy sauce, mirin, sake, and salt.

Heat the vegetable oil in a large pot over medium heat. Add the onion and carrot and sauté for 2-3 minutes, until the onion is translucent.

Add the mushrooms, snow peas, and edamame to the pot and sauté for another 2-3 minutes.

Drain the rice and add it to the pot. Stir everything together so the rice is coated in the vegetables and oil.

Pour the vegetable broth and soy sauce mixture over the rice and vegetables. Stir gently to combine.

Cover the pot with a tight-fitting lid and bring the mixture to a boil over high heat.

Once it comes to a boil, reduce the heat to low and let it simmer for 20-25 minutes, until the rice is fully cooked and the liquid is absorbed.

Turn off the heat and let the pot sit, covered, for another 10-15 minutes to allow the flavors to meld.

Serve the takikomi gohan hot, garnished with sliced green onions or sesame seeds, if desired.