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  • Writer's pictureMiwa


Updated: Mar 24, 2022

Lazy dinner night using leftovers!

For most weekday dinners, it will be just myself and my two kids. I often get lazy because my kids are usually too picky to finish everything that I make. Hahaha. I’m the one who finishes their leftovers and am putting on the extra weight. haha

Since I had some steamed rice left, I made a cross between a risotto and porridge. It doesn’t have much texture as risotto does but it's certainly flavorful.

This recipe will bring you 4 benefits!!

1. You can clean up the fridge

2. You can cook it in under 12 minutes.

3. It's very versatile.

4. It's Ok to have leftovers for the next day.

Enjoy and be lazy!!


Japanese edamame risotto
Japanese edamame risotto


< Edamame risotto>

<Yield> 2-3 servings

<Prep time> 5 minutes

<Cook time> 7 minutes


250ml water

200g steamed rice

150g edamame (weighed with their shells on)

100ml rice wine/ white wine

50g bacon

1 tablespoon olive oil

1 clove garlic

1 onion

1 bouillon cube

black pepper


olive oil

<Optional Toppings>




1. Defrost the edamame and remove their shells. Chop the onion and garlic finely. Shred the bacon into small pieces.

2. Heat the olive oil over high heat and add in the garlic. Once the garlic becomes fragrant, add in the onions and bacon. Continue to cook over medium heat. When the onions become translucent, splash with the rice wine and let the alcohol cook away.

3. Add in the water and the bouillon cube before it burns. Add in the steamed rice and the edamame. Allow it to thicken up. When most of the liquid has evaporated, remove from heat and adjust the taste with salt. Transfer to your plates. Drizzle with some freshly cracked black pepper and olive oil. Sprinkle with some cheese along with fresh herbs if you want to . Now it's ready to be enjoyed!

<Miwa’s tips>


- shrimp, carrots, mushrooms or any other vegetables will work!

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

-Depending on which bacon you use, the sodium content will vary 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 to not overcook the rice since we are using steamed rice here.

<Recommended side dishes>

<Storage time>

Store in the fridge for up to 2 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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