Edamame Rice Bowl

What a year 2020 has been, and we are not even 1/3 of the way through! In late 2019, an infectious respiratory disease called Coronavirus (COVID-19) was found in Wuhan, China, and within the next few months, it had spread all around the world. In the last week:

  • many companies in Canada require employees to work from home,
  • schools and daycares are closed for three weeks,
  • restaurants have turned into take out and delivery only,
  • shops, libraries and museums have closed,
  • sports games, events, and large gatherings have been cancelled,
  • playgrounds are deserted, and
  • everyone is instructed to keep 6 feet or 2 metres distance within each other,

in order to “flatten the curve”, in other words, to reduce the possible spread of the virus. What was really surprising in Canada is that some essentials like toilet paper, rice, pasta, meat, bread, sell out within the same day that stock comes in, and the earliest delivery is a week from when order it. They have finally set limits on essential items, but we need some quick and easy meals with things we already have at home.

Two bowls of rice wth edamame beans, a dollop of teriyaki sauce, a bowl of roasted edamame, and a bowl of teriyaki sauce

Edamame Rice Bowl with Teriyaki Sauce

I present to you edamame rice bowl. This is one of my favourite meals, we get grain, vegetables, protein, and flavour, all in one, and it is filling as it is!

Sometimes if I’m short on time, I would steam shelled edamame in the rice cooker with the rice, and I will have teriyaki sauce on hand. But if I do have time, I love the roasted edamame.

Roasted Edamame (Adapted from It Doesn’t Taste Like Chicken)
(Makes 1 bowl of edamame)


1 bag of shell on edamame
Water to thaw


      1. First thaw the edamame in some warm water.
      2. Drain and put the edamame in a pot.
      3. Cook it dry and roasted, stirring occasionally to get the charred bits.

Teriyaki Sauce (Adapted from Daring Gourmet)
(Makes about 1 1/4 cups teriyaki sauce)


1 tsp of lemon or orange zest
 cup soy sauce
1/4 cup coconut sugar
1 1/2 teaspoons grated ginger
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
3 tablespoons rice vinegar
1/4 cup water mixed with 3 teaspoons cornstarch


      1. Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
      2. Store in the fridge for up to a week

Serve together on top of rice.

Enjoy and stay safe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s