Japanese-style edamame and sesame salad Recipe
Edamame and sesame salad is a simple, protein-packed snack that in Japan is often served with beer in small izakaya bars. Instead of heavy chips, you get a bowl of green beans that are as addictive as popcorn. At home you can serve it as a light dinner or as a side to rice and fish.
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
2
Ingredients
- edamame - 200 g
- sesame oil - 1.5 tbsp
- soy sauce - 1.5 tbsp
- rice vinegar - 1 tbsp
- garlic - 1 clove
- ginger - 1 tsp
- sesame seeds - 1.5 tbsp
- chives - 2 tbsp
- sugar - 0.5 tsp
Main Ingredient:
edamame
Preparation
- Bring a pot of water to the boil, lightly salt it and add the frozen edamame; cook for 3–4 minutes from when it comes back to the boil, until they’re tender but still slightly firm.
- Drain the edamame in a colander and quickly rinse with cold water to stop the cooking, then drain very well.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan often, until the seeds are lightly browned and smell nutty; remove from the heat and set aside.
- Finely chop the garlic or press it through a garlic press; grate the ginger on a fine grater.
- In a small bowl, mix the sesame oil, soy sauce, rice vinegar, sugar, garlic and ginger until the sugar dissolves.
- Put the cooked edamame into a larger bowl, pour over the prepared dressing and gently toss so the beans are evenly coated.
- Add the toasted sesame seeds and chopped chives, and mix again.
- Serve right away at room temperature or slightly chilled in small bowls.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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