Read the post in:
繁體中文
Soft, juicy eggplants cooked in umami teriyaki sauce along with protein-packed edamame beans top warm rice. This bowl is pack with flavor and tantalizing aroma, and you can make this delicious bowl within 20 minutes!
Eggplant is one of the things I grow to like it. The turning point was the first time I tasted a super tasty eggplant dish. And I realized that it’s crucial to know how to cook and season eggplants.
As an Asian growing up in Taiwan, seasoning is kind of a natural instinct to me, as I learned from watching my parents cooking and lots of cooking TV shows and recipes. So the crucial point lies in how to cook it. After continuous learning and working as a chef, I’m happy to feel I know how to cook most of the vegetables and fruits with simple, delicious seasonings.
What I love about this Eggplant Edamame Rice Bowl
This Teriyaki Eggplant Edamame Rice Bowl is not only bursting with flavor, but it’s also very satisfying and wholesome. The teriyaki sauce adds a deep umami richness, while the soft eggplant and edamame provide satisfying textures.
It’s a complete meal in itself, packed with protein, complex carbs, and fiber. Plus, it comes together in about 20 minutes, making it a perfect weeknight dinner option.
This Teriyaki Eggplant Edamame Rice is:
- Vegan: Perfect for plant-based eaters and all the vegan friends!
- Umami and Delicious: The teriyaki sauce creates a savory and satisfying flavor profile.
- Packed with Flavors: The combination of sweet, savory, and salty notes creates a truly addictive dish.
- Easy and Quick to Make: Requires minimal prep and cooking time, making it perfect for busy weeknights.
- An Awesome Asian-flavor Dinner: A flavorful and healthy meal that will leave you feeling satisfied.
What you need to make this eggplant bowl
- Rice: Here I use sushi rice and brown rice for the traditional taste and some extra fiber. You can use sushi rice or any short-grain rice.
Carrots & Spring Onion: I add some carrot strips for sweetness and crunch, chopped spring onions for freshness.
Oil: Any vegetable oil for cooking.
Minced garlic and ginger: for the amazing fragrant base that will make your mouth water.
Eggplant: The star of the show! Choose a medium-sized eggplant that’s firm and has smooth skin.
Shelled edamabe beans: Adds protein and a nice pop of green. Use frozen or fresh edamame, whichever is more convenient.
Diced bell pepper (any color): for sweetness and extra veggies in every bite.
Homemade teriyaki Sauce: A simple mix of soy sauce, vegan oyster sauce (for umami depth), and mirin for a touch of sweetness and acidity.
Bok Choy: Quickly stir-fried and infused with garlicky goodness, for the green color and astounding taste.
Toasted sesame seeds: A sprinkle of nutty flavor and texture to tie everything together.
Can I make it gluten-free?
Absolutely! Just be sure to use a gluten-free soy sauce and make sure that other ingredients are free of gluten as well.
What rice can I use?
I like to use a mix of sushi rice and brown rice. But technically, you can use any type of rice at hand, such as white rice, brown rice, risotto rise, or jasmine rice.
I don’t have mirin, can I use anything else?
Mirin is a sweet Japanese rice wine. You can substitute it with rice vinegar or a teaspoon of sugar if you don’t have it around.
This bowl is really wholesome and delicious! I hope you will love this umami, flavor-packed bowl as well. If you made it, welcome to tag me on Instagram (@barrelleaf) or comment down your thoughts below!
What else can I make?
Looking for more delicious plant-based meal? Check these out:
Vegan Teriyaki Eggplant Edamame Rice Bowl
Ingredients
For the bowls
- ¾ cup sushi rice, (1 rice cup) I use half brown rice
- ½ carrot, small
- 2 spring onion, chopped
- 1 Tbsp toasted sesame seeds
Teriyaki Eggplant & Edamame
- ½ Tbsp rapeseed oil, or any vegetable oil
- 2 garlic cloves, minced
- ½ thumb-size ginger, minced
- 1 eggplant, chopped into ~1-inch cubes
- A pinch salt
- 130 g shelled edamame beans, thawed if frozen (1 cup)
- 100 g frozen bell pepper, (⅔ cup) thawed
- 2 Tbsp soy sauce
- Freshly ground black pepper, to taste
- 1 Tbsp vegan oyster sauce
- ½ tsp sesame oil
- 1 Tbsp mirin, or rice vinegar
- 1 tsp corn starch
- 2 Tbsp water
Garlic Bok Choy
- ½ tsp rapeseed oil, or any vegetable oil
- 1 garlic clove, minced
- 2 big bok choy, ~250 g, cut in half lengthwise
- Salt, to taste
Instructions
Prepare the bowl
- Cook the rice: Rinse the rice and add them to the rice cooker bowl with the same amount of water. Let it soak for at least 10 minutes (I’d recommend soaking the rice ahead of time to finish this bowl in 20 minutes). Then start the rice cooker to cook. In the meantime, we can prepare other elements of this bowl. Once the rice is cooked, use a rice scoop to fluff the rice. Then cover and let it sit for another 5 minutes.
- Make the carrot strips: Peel the carrot and use a peeler to create long carrot strips.
To make Teriyaki Eggplant & Edamame
- Heat up a stir-fry pan over medium high heat. Once the pan is hot, add oil, minced garlic, and ginger. Stir and cook for about 30 seconds.
- Add chopped eggplants and salt. Give it a stir. Add a dash of hot water. Then cover the pan with a lid to cook for 4–6 minutes, or until they are soft. Then add 1 tablespoon of soy sauce and give them a quick stir.
- Add edamame beans and bell pepper. Stir and cook for another 2–3 minutes. Then add some freshly ground black pepper.
- In a bowl, mix together 1 tablespoon of soy sauce, vegan oyster sauce, mirin, and sesame oil. Add the sauce to the eggplants and cook for another minute.
- In the meantime, combine corn starch and water. Add the starch water to the pan. Stir and cook until the sauce is thickened. Turn off the heat and cover the pan for assembly later.
To cook Bok Choy
- Heat up a stir-fry pan over medium heat. Once the pan is hot, add oil and garlic. Stir and cook for about 10 seconds.
- Then add the bok choy and a dash of hot water. Cover to cook for 20–30 seconds, shake the pan occasionally, until they are soft. Turn off the heat.
- Add salt to taste and give them a stir. Let’s assemble the bowl!
To assemble
- Divide the cooked rice, eggplant & edamame, and bok choy into two bowls. Add a few carrot strips to each bowl. Top everything with spring onions and sesame seeds. Enjoy!
Video
Notes
- *For more details about ingredient substitutions, please see the post content above.
- *Serving portion is always offered as a reference. I’m subscribing to honoring your body and nourishing it with the amount you feel most happy with!
