• Miwa

Edamame bacon risotto? porridge?


Lazy dinner night with using leftovers!

For most of the weekday dinner, it will be just me and my two kids in my family.

I often get lazy for that situation since my kids are usually too picky to finish everything I made. haha

I’m the one who finish their leftovers and putting on extra weight. haha

Since I had steamed rice left, I made something like between risotto and porridge.

It doesn’t have much texture as risotto does but certainly flavorful.

This recipe will bring you 4 benefits!!

1:You can clean up the fridge

2:you can cook in 12mins.

3:Very versatile.

4:Ok to have leftovers for the day after.

Enjoy and be lazy!!


Japanese edamame risotto
Japanese edamame risotto

< Edamame risotto>

<Yield> 2-3 servings

<Prep time> 5 mins

<Cook time> 7 mins


200g of steamed rice

1 clove of garlic

1 onion

150 g of edamame( with the shell)

50 g of bacon

100cc of rice wine without MSG and salt / white wine

250cc of water

1 bouillon cube without MSG

black pepper


olive oil

<Optional Toppings>




1:Defrost the edamame and remove the shell.

Chop onion and garlic finely. Shred bacon into small pieces.

2 Heat the 1 tbsp of olive oil over high heat and add garlic. Once the aroma starting to bloom, add onion and bacon. Continue to cook away over mid heat. When the onion become translucent, splash rice wine and let the alcohol away.

3 Add water and bouillon cube before it’s burnt. Add steamed rice and edamame, then thicken up. When most of the liquid is evaporated, off the heat and adjust the taste with salt. Transfer onto your plate. Drizzle freshly crushed black pepper and olive oil. Sprinkle some cheese along with fresh herbs if you want to . Ready to be enjoyed!

<Miwa’s tips>


- shrimp, carrot, mushrooms. Any other vegetable works!

-You can swap bouillon cube for chicken stock or veggie stock. If you are using soup stock, you don’t need to add water.

-Depending on which bacon you are using for, the sodium content varies. So please adjust to your own taste by adding salt.

-I’m using Japanese sticky rice, but any type of rice will work. Make sure not overcooking it since we are using steamed rice here.

<Recommended side dish>

Edamame Chicken Nugget

shabushabu tower salad

<Storage time>

Store it in the fridge for 2 days