This soy bean dish is nothing short of inspired. If carrot leaves cannot be found, substitute shungiku or some other fragrant leaf. Less than a teaspoon of sake and soy sauce and one heaped teaspoon of sesame seeds should do. Go easy initially as success depends on the balance of flavors.
Seasoned Edamame Gohan
- 2 cups rice
- Carrot leaves, small bunch
- 2 shiitake
- 50g edamame, cooked
- 1 umeboshi sour plum, flesh chopped finely
- Soy sauce, a little
- Sake, a little
- Irigoma sesame seeds
- Wash the carrot leaves and blanch very briefly in salted water. Dunk in a bowl of cold water, squeeze out excess liquid, chop finely and set aside.
- Remove the stems from the shiitake and grill until soft but not charred. Chop finely.
- In a bowl mix the mashed umeboshi, soy, sake and chopped ingredients. Add the sesame seeds and mix. Using a wet paddle stir into freshly cooked rice.
Beans-on-toast of a different kind. Aidan's rustic edamame on toast
Rustic Edamame On Toast
A simple dish but one that really brings out the flavor and aroma of edamame.
- 300g edamame, uncooked
- Salt and pepper
- Extra virgin olive oil
- Good crusty bread
- Rub the fresh soy beans with a generous amount of salt.
- Place in a pan and add about just a little water (about 5 mm).
- Cook over a high heat until the pods start to burst (like popcorn). Remove from the heat and set aside in a colander.
- Remove the edamame from their pods and place in a mixer or suribachi. Purée to a rough paste. Add olive oil bit by bit until you have a creamy paste.
- Taste for seasoning and add salt and pepper as recquired. Eat on toast.
Soy Bean Fusion
Edamame And Blue Cheese Sformato
A light but tasty blue cheese complementing the natural sweetness of edamame really well.
- 200g fresh soy beans, removed from the pod
- 2 eggs
- 20g Parmesan cheese
- 50g onion, sliced and fried until soft
- 50 ml cream
- 80g blue cheese such as Gorgonzola
- Olive oil
- 30 ml vegetable stock
- Butter, softened
- In a mixer, combine 1509 of the edamame. onion, 3 tbls olive oil and stock. Mix until creamy.
- Grease a mold or tin with the butter and scatter a few bread crumbs over.
- Into the pureed vegetable mix add the eggs, Parmesan and cream. Mix in.
- Pour half of the mixture into the mold. Now add slices of Gorgonzola and the 50g of reserved edamame. Cover with the remainder of the mixture.
- Place the mold in an oven dish. Pour water into the oven dish. Cook in the oven at 140 degrees for 30 minutes. Remove from oven and allow to cool. Serve as any paté with salt and pepper.
For more of Aidan's recipes, check here.