Best Edamame With Shiitake Recipes

EDAMAME AND SHIITAKE RICE

Edamame and Shiitake Rice image

Provided by Food Network Kitchen

Time 55m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak 1 ounce dried shiitake mushrooms in 2 cups boiling water, covered, until soft, 40 minutes. Drain, reserving the liquid. Discard the stems and chop the mushrooms. Cook 2 cups sushi rice as the label directs, using 1/2 cup mushroom-soaking liquid in place of 1/2 cup water. Cook 1 1/2 cups frozen edamame in salted boiling water until tender, 6 minutes. Add the edamame and shiitakes to the rice; season with salt.
Per serving: Calories: 303; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 9 grams; Total carbohydrates: 61 grams; Sugar: 1 gram; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 123 milligrams Photograph by Con Poulos

Nutrition Facts : Calories 303 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 123 milligrams, Carbohydrate 61 grams, Fiber 4.5 grams, Protein 9 grams, Sugar 1 grams

SHIITAKE TEMPURA WITH TRUFFLED EDAMAME PUREE AND SHALLOT BROTH

Shiitake Tempura with Truffled Edamame Puree and Shallot Broth image

Provided by Ming Tsai

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 ounces chilean sea bass or other fatty white fish
1 egg
1/4 cup heavy cream
Salt and black pepper to taste
1/2 pound crab leg meat, picked over
1/4 cup chopped chervil
Canola oil
12 large shiitakes, cleaned (a combination of shiitakes and morels are also nice)
2 cups rice flour
Soda water
1/2 cup sliced shallots
2 cups chicken stock
1 cup fresh edamames
1 tablespoon truffle oil
1 tablespoon butter
2 tablespoons chopped black truffles
Salt and white pepper to taste

Steps:

In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter (recipe to follow) and in a 375 degree fryer, fry until golden brown.;
TEMPURA BATTER: In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper.