Sumptuous Japanese Vegan Succotash Bowl: A Flavorful Feast for the Senses!

Allergens

Soy, Sesame

Ingredients

• 1 cup edamame, shelled
• 2 cups fresh corn kernels
• 1 red bell pepper, chopped
• 1 small zucchini, diced
• 4 oz firm tofu, diced
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp rice vinegar
• Salt and pepper, to taste
• Cooked sushi rice, for serving

Instructions

1. In a medium pot, bring water to a boil. Blanch the edamame for 3 minutes, then drain and set aside.
2. Heat sesame oil in a large skillet over medium heat. Add bell pepper and zucchini, cook until softened, about 5 minutes.
3. Stir in corn kernels and cook for another 3 minutes.
4. In a small bowl, whisk together soy sauce, mirin, and rice vinegar. Pour the sauce over the vegetables in the skillet and cook for an additional 2 minutes.
5. Add blanched edamame and diced tofu to the skillet, cooking until heated through. Season with salt and pepper to taste.
6. Serve the vegetable mixture over cooked sushi rice, garnishing with green onions.

Chef’s Insight

This dish showcases the versatility of Japanese cuisine, with its delicious combination of flavors and textures.

Notes

For an extra flavor boost, consider adding a dash of furikake to the rice before serving.