Japanese Edamame Donburi Recipe

Japanese Edamame Donburi Recipe

Ingredients

Makes 4 servings

• 1 cup fresh or frozen shelled edamame
• 1 tablespoon canola or grapeseed oil
• 1 medium yellow onion, minced
• 5 shiitake mushroom caps, lightly rinsed, patted dry and cut into 1/4-inch strips
• 1 teaspoon grated fresh ginger
• 3 green onions, minced
• 8 ounces firm tofu, drained and crumbled
• 2 tablespoons soy sauce
• 3 cups hot cooked white or brown rice
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds, for garnish

Method

1. In a small saucepan of boiling salted water, cook the edamame until tender, about 10 minutes
2. Drain and set aside
3. In a large skillet, heat the canola oil over medium heat
4. Add the onion, cover and cook until softened, about 5 minutes
5. Add the mushrooms and cook, uncovered, 5 minutes longer
6. Stir in the ginger and green onions
7. Add the tofu and soy sauce and cook until heated through, stirring to combine well, about 5 minutes
8. Stir in the cooked edamame and cook until heated through, about 5 minutes
9. Divide the hot rice among 4 bowls, top each with the edamame and tofu mixture and drizzle on the sesame oil
10. Sprinkle with sesame seeds and serve immediately

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