Japanese Edamame Donburi Recipe

Recipe Category: Beans


Japanese Edamame Donburi Recipe


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


  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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