Edamame with bean cream
10 servings
25 minutes
Edamame with bean cream is an exquisite Japanese appetizer that combines the tenderness of beans, the mild spiciness of jalapeño, and the depth of dashi flavor. This recipe reflects the tradition of Japanese gastronomy, which pays special attention to the balance of textures and aromas. The edamame cream with garlic and shallots achieves a velvety consistency, while the addition of rice crackers in nori baskets provides a crispy base. A delicate sauce made from dashi and soy sauce completes the composition, highlighting the natural sweetness of the beans. This dish is perfect as an elegant party appetizer or as part of a traditional Japanese dinner, pleasing both gourmets and lovers of unique flavor combinations.
1
Boil the edamame beans until ready, which will take about five to seven minutes. Peel the sixth part from the skin.
- Edamame beans: 300 g
- Edamame beans: 300 g
2
Finely chop garlic and shallots and lightly sauté in a tablespoon of vegetable oil. Add along with jalapeño and 30 ml of dashi broth to the beans in pods and blend. Then stir in the remaining vegetable oil into the puree.
- Garlic: 50 g
- Shallots: 40 g
- Vegetable oil: 120 ml
- Canned Jalapeno Peppers: 7 g
- Dashi broth: 50 ml
- Vegetable oil: 120 ml
3
For the sauce, add a drop of soy sauce to a tablespoon of dashi broth and add starch on the tip of a knife to prevent spreading.
- Dashi broth: 50 ml
- Soy sauce: to taste
- Starch: 0 g
4
Break the rice cookies into pieces and place them in baskets made of nori seaweed (both can be found in Asian goods stores). The cookies are needed for texture and to prevent the bottom of the basket from getting wet from the cream.
- Rice cookies: 20 g
- Dry seaweed nori: 10 pieces
5
Spread cream over the cookies, add the beans from the pods, drizzle some sauce on top, and sprinkle crushed crispy chili beans on top (this snack can also be found in stores with Japanese and Chinese products).
- Edamame beans: 300 g