3 ways to pimp your edamame!
When people think of Japanese cuisine, they often think of sushi with fish, Wagyu, yakitori and fresh tuna. But Tim Anderson, the ultimate expert on Japanese cuisine, shows that Japanese cuisine is actually largely plant-based at its core, and that vegetarian recipes are easy to transform into plant-based ones by replacing one or two ingredients. In his book Vegan JapanEasy, Tim teaches you how to stock a Japanese pantry and use essential flavorings such as miso, dashi and mushrooms for delicious snacks, ramen, noodle and rice dishes. And he tells you how to pimp your edamame!
Tim: “Edamame are always delicious – grabbing them with your hands, shelling and eating them is fun and addictive – but the beans themselves have little flavor. Usually, the beans are seasoned with just a little salt. That’s tasty, but also a bit boring, don’t you think? I mean, it basically comes down to eating salted beans. Honestly, it sounds like something a hobo from a comic strip would eat. But with these flavor ideas, you can easily transform your boring edamame into SUPER SOY POWER PODS.”
How to make triple-sesame edamame
- Mix the white and black sesame seeds with the salt. Cook the frozen edamame until tender in 2 to
3 minutes and drain. Immediately toss them with the sesame seed and salt mixture and the sesame oil.
How to make chili-ponzu edamame
- Have all the measured flavorings ready. Cook the frozen edamame until tender in 2 to 3 minutes and drain. Immediately toss them with the flavorings.
How to make ‘cheese & onion’ edamame
- Grind the nutritional yeast flakes into a powder and mix with the onion powder and salt. Cook the frozen edamame until tender in 2 to 3 minutes and drain. Immediately toss them with the flavorings. Let rest for a few minutes and serve; the steam from the edamame creates even more onion aroma.
Title: Vegan JapanEasy
Author: Tim Anderson
Price: €25,95
Publisher: Good Cook
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