Edamame With Dipping Sauce Food

EDAMAME DIP

Steps:

• Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

SPICY EDAMAME DIP

Steps:

• In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
• Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
• Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious edamame recipe in 30 minutes or less!

EDAMAME WITH DIPPING SAUCE

Steps:

• Place the salt into a small ungreased skillet. Place over medium heat and cook until tan colored - about 6-7 minutes; toss as it cooks. Set aside.
• Place the edamame into a pot of boiling water and cook until tender - 4 minutes. You want to cook out the raw taste but not let them get mushy.
• Immediately transfer with a slotted spoon to a bowl of ice-water to stop the cooking.
• Drain and pat dry and toss with prepared salt.
• Prepare the dipping sauce by whisking the soy sauce, vinegar, sesame oil, honey, garlic, and scallions.
• Serve in small dipping bowl with the edamame.

EDAMAME

Steps:

• Fill a 5-quart kettle three fourths full with water and bring to a boil. Have ready a bowl of ice and cold water. Cook frozen edamame in boiling water until bright green, 2 to 3 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and trim stem ends of pods for easier eating. Edamame may be prepared 4 hours ahead and kept in a bowl, covered with a damp paper towel and plastic wrap, at cool room temperature.
• Just before serving, toss edamame with salt to taste.

EDAMAME DIP (EDAMOLE)

Steps:

• Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.