Edamame with Bean Cream

Appetizers | Japanese cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Edamame with Bean Cream

Ingredients

Dried Nori Seaweed - 10 pieces
Graham Crackers - 0.7 oz
Edamame Beans - 10.6 oz
Garlic - 1.8 oz
Shallot - 1.4 oz
Vegetable Oil - 4 fl oz
Canned Jalapeño Peppers - 0.2 oz
Dashi powder - 1 fl oz
Soy Sauce - to taste
Starch film - 0 oz

Step by Step guide

Step 1

Boil the edamame beans until cooked — this will take about five to seven minutes. Peel one-sixth of them.

Step 2

Finely chop the garlic and shallot and lightly sauté them in a tablespoon of vegetable oil. Add them along with the jalapeño and 30 ml of dashi broth to the beans still in their pods, and blend until smooth. Then, gradually mix in the remaining vegetable oil into the puree.

Step 3

For the sauce, add a drop of soy sauce to a tablespoon of dashi broth and sprinkle in a knife-tip of starch to prevent it from spreading.

Step 4

Break the rice crackers into pieces and place them in the nori seaweed baskets (both can be found in Asian grocery stores). The crackers are needed for texture and to prevent the bottom of the basket from getting soggy from the cream.

Step 5

Spread the cream over the crackers, top with the beans removed from the pods, drizzle a little sauce on top, and finally sprinkle with crushed crispy beans with chili (this snack can also be found in stores that sell Japanese and Chinese products).