there’s not much to explain for this one. great as a quick snack or party app, this edamame is dressed to impress as it is packed full of flavour! this recipe makes about a cup of dressing, but you’ll only need about 1/3 of the recipe per 500 g pack of edamame. don’t worry when the dressing comes out a bit thin - you’ll just want to flavour the beans, not coat them. bonus for not having super greasy hands after eating these either! 1 pack of edamame makes about 6-8 servings, but I would lean closer to 6 since people tend to eat more than they think they will. serve with a nice, crisp cider or gluten free beer of choice.
Makes ~ 1 cup dressing per 500 g pack of edamame
2 small shallots (~75 g), minced, soaked in hot water for 5 minutes and strained
1/4 cup + 2 tbsps. gf tamari
1 tbsp. mirin
3 tbsps. rice vinegar
1/4 cup sesame oil
1/4 cup neutral oil (canola, avocado)
1 tbsp. black pepper, ground
1 tbsp. dijon mustard
1 pack (500 g) frozen edamame in pods, blanched
squeeze of lime
In a medium-sized pot, bring salted water to a boil.
While you are waiting, combine ingredients from shallots to dijon mustard in a blender or use an immersion blender in a tall container. Blitz until uniform in consistency. Pour into a squeeze bottle for convenient usage or into an airtight container or jar.
Blanch edamame pods in boiling water for 5 minutes and strain. Transfer edamame to a bowl. Toss edamame in about 1/3 of the dressing or less, tasting as you go. Don’t pour it all in at once as it can get quite salty.
Garnish with a squeeze of lime, chopped cilantro and green onions, and sesame seeds.
Dressing can keep in the fridge for up to 1 week.