Best Edamame Dip With Red Onion And Sesame Oil Recipes
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.
EDAMAME WITH DIPPING SAUCE
Edamame is the hottest new food since tofu. They have tons of protein, fiber, and amino acids, and are very tasty! This is great as an appetizer, side dish, or snack. To eat them, just pop them out of the pod
Provided by Mrsspeevs
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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 DIP WITH RED ONION AND SESAME OIL
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy. This recipe combines edamame with cilantro and red onion and spices things up with sriracha.
Provided by Julia Moskin
Categories dips and spreads, appetizer
Time 15m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- Bring a medium-size saucepan of water to a boil over high heat. Turn off the heat and add the frozen edamame. Stir about 10 seconds until thawed, but not cooked, then drain.
- In a food processor, combine edamame, cilantro, onion, garlic, olive oil, sesame oil, 1 teaspoon salt and 1 tablespoon sriracha. Add the zest of one of the lemons to the processor. Squeeze the juice of both lemons into processor. Pulse until mixture is almost smooth, with small chunks for texture.
- Scrape into a bowl and refrigerate at least 1 hour or overnight. Before serving, mix well and season to taste with salt and sriracha. Transfer to a serving bowl and sprinkle with cilantro leaves. Serve with rice crackers, chips or cucumber and celery sticks.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams
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