Rika's TOKYO CUISINE: A Medley of Dishes Featuring Edamame
Learn about easy, delicious and healthy cooking with Chef Rika! (1) Vegetable Sticks with Edamame Dip (2) Edamame Tempura (3) Edamame Mixed Brown Rice with Bacon.
(1) Vegetable Sticks with Edamame Dip
Ingredients (Serves 2)
200 ml edamame (boiled and shelled)
1 tbsp olive oil
1 tbsp ground sesame seeds
1 tbsp lemon juice
1 tbsp water
1/2 tsp sugar
1/2 tbsp salt
Carrot, cucumber and celery
Recipe
1. Boil the edamame in salted water for 4 minutes and drain.
2. Put the shelled edamame and the olive oil, ground sesame seeds, lemon juice, water, sugar and salt in a food processor blend to make the dip.
3. Cut the carrot, cucumber and celery into bite-size sticks and serve with the dip.
200 ml edamame (boiled and shelled)
1 tbsp olive oil
1 tbsp ground sesame seeds
1 tbsp lemon juice
1 tbsp water
1/2 tsp sugar
1/2 tbsp salt
Carrot, cucumber and celery
Recipe
1. Boil the edamame in salted water for 4 minutes and drain.
2. Put the shelled edamame and the olive oil, ground sesame seeds, lemon juice, water, sugar and salt in a food processor blend to make the dip.
3. Cut the carrot, cucumber and celery into bite-size sticks and serve with the dip.
(2) Edamame Tempura
Ingredients (Serves 2)
100 ml edamame (boiled and shelled)
150 ml tempura flour mix
150 ml carbonated water
Oil for deep frying
Recipe
1. Coat the shelled edamame with some of the tempura flour mix.
2. Combine the remaining flour with carbonated water.
3. Add the edamame to the tempura batter.
4. Preheat the oil to 180 degrees Celsius. Shape and lower the bite-size clusters into the oil.
5. Fry for 3 to 4 minutes until golden brown and remove to drain. Plate and serve.
100 ml edamame (boiled and shelled)
150 ml tempura flour mix
150 ml carbonated water
Oil for deep frying
Recipe
1. Coat the shelled edamame with some of the tempura flour mix.
2. Combine the remaining flour with carbonated water.
3. Add the edamame to the tempura batter.
4. Preheat the oil to 180 degrees Celsius. Shape and lower the bite-size clusters into the oil.
5. Fry for 3 to 4 minutes until golden brown and remove to drain. Plate and serve.
(3) Edamame Mixed Brown Rice with Bacon
Ingredients (Serves 2)
330 ml brown rice
400 ml water
200 g block bacon
10 cm square kombu kelp
1 tbsp sake
1 tbsp soy sauce
150 ml edamame (boiled and shelled)
1/2 tbsp sesame oil
Recipe
1. Rinse the brown rice and put it into a pressure cooker. Add the water, diced bacon, kombu kelp, sake, soy sauce, shelled edamame and sesame oil. Place over high heat.
2. Once the cooker reaches high pressure, reduce the heat to low and cook for 20 minutes.
330 ml brown rice
400 ml water
200 g block bacon
10 cm square kombu kelp
1 tbsp sake
1 tbsp soy sauce
150 ml edamame (boiled and shelled)
1/2 tbsp sesame oil
Recipe
1. Rinse the brown rice and put it into a pressure cooker. Add the water, diced bacon, kombu kelp, sake, soy sauce, shelled edamame and sesame oil. Place over high heat.
2. Once the cooker reaches high pressure, reduce the heat to low and cook for 20 minutes.