Best Edamame Caviar Recipes

EDAMAME SALAD

Steps:

• Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.

EDAMAME SALAD

Steps:

• Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
• Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
• In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

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 SALAD

Steps:

• Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
• Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

EDAMAME CAVIAR RECIPE - (4.1/5)

Steps:

• Rinse beans and edamame. Combine in a bowl. Chop onion and peppers. Combine in a bowl with vinegar, oil and salt and pepper. Stir into bean mixture. Refrigerate until chilled. Enjoy!