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Recipe

Citrus Soy Japanese Vegetable Bento Box with edamame

JapaneseVegetablesBentoDinnerLunchWeeknight MealsJapanDairy FreeVegetarian

Citrus Soy Japanese Vegetable Bento Box with edamame is an easy Japanese-style recipe made for home cooks. It uses vegetables, edamame, citrus soy sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings
Prep Time16 minutes
Cook Time18 minutes
Total Time34 minutes

Why this Japanese recipe works

Citrus Soy Japanese Vegetable Bento Box with edamame is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses vegetables, edamame, and citrus soy sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

  • Cookware: 12-inch nonstick skillet and meal prep containers
  • Heat: medium-high heat
  • Total time: 34 minutes

Quick answer

A good bento has a simple balance of rice, protein, vegetables, and a sauce that can be packed without making everything soggy. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

Ingredients

What you need

  • 4 cups mixed vegetables such as mushrooms, carrots, cabbage, and snap peas
  • 3 cups cooked short-grain rice
  • 1 cup shelled edamame, thawed
  • 1 tablespoon neutral oil
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons Marukan rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon sugar, optional
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into strips, optional
  • 1 teaspoon sesame seeds

Directions

How to make it

  1. Minute 0-5, cutting board and knife: cut the vegetables into even bite-size pieces. Prepare edamame and keep toppings separate.
  2. Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 1 tablespoon lemon or lime juice, and sugar. Add sweet chili sauce if using it.
  3. Minute 8-10, 12-inch nonstick skillet and meal prep containers: preheat over medium-high heat. Add neutral oil only after the pan is hot.
  4. Minute 10-18, 12-inch nonstick skillet and meal prep containers: cook the vegetables until crisp-tender. Vegetables are ready when bright, hot, and still a little crisp.
  5. Minute 18-22, 12-inch nonstick skillet and meal prep containers: add edamame and cook until hot and crisp-tender, stirring every minute.
  6. Minute 22-26, 12-inch nonstick skillet and meal prep containers: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.
  7. Minute 26-34, serving bowl or plate: pack rice, protein, vegetables, and sauce in separate sections so the meal stays neat. Taste and add a few drops of rice vinegar if it needs brightness.

Tips

Make it yours

  • Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.
  • Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.
  • Keep nori dry until serving so it stays crisp.
  • For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

Where to buy

Shop key ingredients

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