Four Ways with Edamame
Edamame & Sesame Salad with Beef & Noodles
Place 500g beef rump steak in a shallow bowl. Mix together 1 tbsp red miso paste, 1 tbsp sunflower oil, 1⁄2 tsp black pepper, 1 tsp sesame oil and 1 tbsp mirin in a bowl to make a paste. Spread over all surfaces of the meat. Heat a barbecue plate or heavy-based frying pan over a medium heat. Cook the steak for 3 minutes on each side. Remove from the heat and allow to rest, covered, for 5-10 minutes before slicing across the grain. Meanwhile, cook 250g buckwheat noodles for 2 minutes in a pot of boiling salted water. Drain. Steam 250g frozen edamame pods for 6-8 minutes, or until the inner beans are tender. Refresh in cold water, then remove the beans from the pods. Heat a wok or frying pan with 1 tbsp sesame oil. Add 2 small sliced carrots, 3-4 sliced radishes and the edamame, and then heat through. Add 1 tbsp tamari, 1 tbsp mirin and 1 tbsp sesame seeds. Toss well to combine. Serve the buckwheat noodles topped with the edamame and carrot mixture and the sliced beef. Sprinkle with extra sesame seeds if desired. Serves 4.
Tuna, Avocado & Edamame Sushi Bowls (Tekka Don Do Poke)
Place 1⁄4 cup soy sauce, 1 tbsp mirin, 2 tsp sesame oil, 1 tsp chilli paste and 1 tsp sugar in a bowl and stir well until the sugar dissolves. Steam 250g frozen edamame pods for 6-8 minutes, or until the inner beans are tender. Refresh in cold water, and then remove the beans from the pods. Cut 500g good- quality fresh tuna and 1 avocado (peeled, stone removed) into 1cm cubes. Place the cubed tuna and avocado in a bowl with the edamame. Add the soy sauce mixture, then toss well and set aside to marinate for a few minutes – but no longer than 5 minutes. Divide 4 cups cooked sushi rice among 4 wide serving bowls. Arrange the tuna, avocado and edamame over the rice, drizzle the remaining sauce over the top. Tear 2-3 sheets nori into small pieces and scatter some over each bowl. Top with 1-2 finely sliced spring onions and 1 tsp toasted sesame seeds. Serve immediately. Serves 4.
Steam 300g frozen edamame pods for 6-8 minutes, or until the inner beans are tender. Refresh in cold water, then remove the beans from the pods. Allow to drain on a kitchen towel. Roughly blitz 1⁄2 cup coriander leaves, 1⁄2 cup parsley leaves and 4-5 spring onions in a food processor. Add 2 crushed garlic cloves, the edamame and 5 slices of crustless white bread and continue to blitz, scraping down the sides of the bowl occasionally. Add 1⁄2 tsp sea salt, 1⁄2 tsp ground cumin, 1⁄4 tsp ground black pepper, 1⁄4 tsp baking soda, and 1⁄2 tsp chilli flakes. Transfer the mixture from the food processor to a bowl and place in the fridge to chill for 1 hour. Place 6 cups of cooking oil into a deep saucepan and heat to about 170°C. Take a spoonful of mixture and form into a small ball. Repeat with the remaining mixture. Working in batches, drop the balls into the hot oil and cook for 2-3 minutes, or until the outside is browned. Drain the falafels on paper towel, and repeat with the remaining balls. Serve hot, with sweet chilli sauce or garlic and herb mayonnaise, and shredded lettuce. Serves 4.
Edamame Hummus with Miso Paste
Steam 250g frozen edamame pods for 6-8 minutes, or until the inner beans are tender. Refresh in cold water, then remove the beans from the pods. Place 1⁄3 cup white miso paste, 1⁄3 cup lemon juice, 3 tbsp olive oil, 1 crushed garlic clove and 1⁄2 tsp sea salt into the bowl of a food processor. Process for about 1 minute, scraping down the sides of the bowl occasionally. Add 1⁄2 cup coriander leaves with half the edamame and blend for 1 minute. Scrape down the sides of the bowl, add the remaining edamame and process until the hummus is smooth – about 1-2 minutes more. If the hummus is too thick, add 1-2 tbsp water and blend until it reaches a smooth consistency. Season with salt and pepper to taste. To serve, spoon into a small bowl, and drizzle the top with a little more olive oil. Sprinkle with 1 tsp toasted sesame seeds, if desired. Chill until ready to use. Makes 2 cups.