Crispy Edamame and Shiitake Bowls: Don't Miss Out!
Let's see, today I'm here with a delicious recipe in our kitchen: Crispy Edamame and Shiitake Bowls! This recipe combines a wonderful shiitake mushroom sauce over lemony broccoli rice and is crowned with crispy edamame. This recipe, where textures and flavors dance in harmony, is both easy and quite healthy! Once you try it, you won't be able to resist, trust me.
- 2 cups frozen edamame (approximately 250 grams)
- 225-280 grams shiitake mushrooms (sliced)
- 2 teaspoons vegetable oil
- 4 teaspoons soy sauce (or tamari or coconut aminos)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup rice
- ½ to 1 cup broccoli (finely chopped)
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- 1 teaspoon vegetable oil
- 4 cloves garlic (finely chopped)
- 1 green chili (like serrano or Indian chili, finely chopped)
- ½ cup red onion (chopped)
- 12 curry leaves (finely chopped, optional)
- 3 to 4 tablespoons soy sauce (or tamari or coconut aminos)
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 cup water (mixed with 1 teaspoon cornstarch)
- chopped green onions, fresh herbs
- microgreens
- 2 tablespoons sesame or hemp seeds
- a drizzle of lemon juice
Preheat the oven to 205° C (400° F). Place the edamame and mushrooms on two separate halves of a baking sheet. Drizzle with oil and soy sauce and mix. Add salt and pepper, mix again, and spread out.
Bake for 15 minutes, check. If the mushrooms are cooked, cover them with parchment paper and bake for another 10 minutes. Bake the edamame for another 15 minutes until crispy.
Rinse the rice thoroughly and place it in a pot. Add water and salt, bring to a boil over medium heat. Reduce the heat, cover, and cook for 8 minutes. Add broccoli and lemon juice, stir, and cook for another 2-3 minutes.
Heat a pan, add oil. Add garlic and green chili, cook for 30 seconds. Add onion and curry leaves, cook with salt for 3-4 minutes. Add sauce ingredients and mix. Add cornstarch water and cook until thickened, add mushrooms and mix.
Layer the rice in serving bowls. Pour the mushroom sauce on top, garnish with crispy edamame. Serve with any other desired ingredients. Enjoy!
Crispy Edamame and Shiitake Bowls: Don't Miss Out! Cooking Tips
Placing parchment paper over the mushrooms to prevent them from drying out is a great idea. Also, if you dry the edamame well before baking, it will be crispier. Be careful not to overcook the broccoli; it will be more delicious with a vibrant color and slightly firm texture.
Nutrition Facts
/servingCategories
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Yorumlar 3
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Çiğdem H.
3 weeks agoBeklediğimden daha lezzetli oldu! Edamame ve shiitake uyumu harika. Ailecek bayıldık. 😊
Mert S.
3 weeks agoBirkaç değişiklikle denedim, ben soya sosu yerine tamari kullandım, daha da güzel oldu bence.
Tuğçe Y.
3 weeks agoHarika bir tarif ama bence biraz fazla tuzlu. Tuz miktarını yarıya indirmenizi öneririm.