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Serves 2 servings

Grilled Asparagus Teriyaki Bowl

20 minPrep Time

15 minCook Time

35 minTotal Time

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  • ½ cup soy sauce
  • ⅓ cup mirin
  • ⅓ cup sake
  • 2 ½ tbsp granulated sugar
  • 1 bunch Ontario-grown asparagus, ends trimmed
  • 4 bamboo skewers, soaked overnight
  • 2 large eggs
  • 2 cups cooked brown rice
  • 1 cup cooked edamame
  • 2 mini cucumbers, cut into ribbons
  • ¼ head red cabbage, shredded
  • 2 scallions, thinly sliced
  • Shichimi togarashi or crushed red pepper flakes, for sprinkling


  1. Pour the soy sauce, mirin, sake, and sugar in a small saucepan. Place over medium heat and simmer until the sugar dissolves. Take the mixture off of the heat and set aside to cool slightly.
  2. Cut the asparagus in half and place them in a large bowl. Pour the soy sauce mixture over top. Cover and transfer to the fridge. Let marinate for at least 30 minutes.
  3. When the asparagus is done marinating, string 8-9 pieces of asparagus onto the bamboo skewers and set them aside. Reserve the marinade.
  4. When ready to cook, heat the grill or cast-iron griddle until smoking. Place the skewers on the grill and grill until tender with a slight char. About 2-3 minutes aside. Take the asparagus off of the grill and keep warm until ready to serve.
  5. In a non stick skillet heat a small amount of oil and crack the eggs into the pan. Fry the eggs sunny-side-up until the whites are set. This should take about 5 minutes.
  6. Divide the rice between two bowls and drizzle with a little of the asparagus marinade.Top the rice with two of the asparagus skewers, the edamame, cucumbers, red cabbage, and a fried egg.


30 minutes marinating time

Recipe by: Rhub and Cod

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