Yuzu Miso Glazed Trout with Sweet Potatoes and Edamame Salad

This Japanese-inspired bento box brings together a symphony of flavors and textures. The star of the show is the trout, glazed with a savory and citrusy yuzu miso that caramelizes beautifully in the oven. Paired with tender roasted sweet potatoes, a refreshing edamame cucumber salad and soy-marinated hard-boiled eggs, every bite is a delight.

Serve everything over a bed of fluffy jasmine rice, with a warm bowl of miso soup on the side. This meal is perfect for a special dinner or a make-ahead lunch that will impress.

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

3 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Japanese Yuzu Miso GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Bring a small pot of water to a boil. Once boiling, add eggs and reduce to a low simmer. Cook for 11 minutes, then drain and cover with cold water. In a second small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Reserve 1 teaspoon soy sauce in a medium microwave-safe bowl. Dice sweet potatoes into ½-inch pieces. Quarter cucumbers lengthwise; slice into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 15 minutes (you will add more to the sheet then).
3. Meanwhile, peel eggs. In a small bowl, whisk together remaining soy sauce, 2 teaspoons vinegar, 1 teaspoon sugar and ½ cup water. Microwave until sugar is dissolved, 2-3 minutes. Add eggs and turn to coat; set aside to marinate, turning occasionally.
4. Place edamame in a second medium microwave-safe bowl. Season with salt and pepper. Microwave until warmed through, 30-45 seconds. Add cucumbers, scallion whites, dressing, 1 teaspoon vinegar and ¼ teaspoon sugar; stir to combine. Season generously with salt and pepper.
5. Pat trout dry with paper towels; season all over with salt and pepper. Once sweet potatoes have cooked 15 minutes, remove sheet from oven. Carefully place trout, skin side down, on empty side. Evenly spread tops of trout with half the yuzu miso glaze. Carefully toss sweet potatoes with remaining yuzu miso glaze. Return sheet to top rack and roast until trout is cooked through and sweet potatoes are tender, 10-12 minutes.
6. Add stock concentrates and 1 cup water to bowl with reserved soy sauce; whisk to combine. Microwave until hot, 2-3 minutes. Carefully stir in half the scallion greens.
7. Fluff rice with a fork. Halve marinated eggs. Divide rice between plates and arrange in the center. Top with eggs and drizzle with marinade. Serve trout, sweet potatoes and edamame salad around rice. Sprinkle everything with remaining scallion greens. Divide soup between bowls and serve on the side.

Recipe Tips

FAQ

Can I substitute the trout with another fish?

Yes, salmon or arctic char work well as substitutes. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.

Can I make this recipe vegetarian?

Replace the trout with extra-firm tofu and the miso soup base with vegetable stock. Marinate and glaze the tofu similarly.