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.
Ingredients
- 16 ounces shelled frozen edamame (fresh soybeans)
- ½ cup chopped cilantro, plus whole leaves for garnish
- ¾ cup finely chopped red onion (about 1 small onion)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons toasted sesame oil
- 1 teaspoon kosher salt, more to taste
- 1 tablespoon sriracha or sambal, more to taste
- 2 lemons
- Rice crackers, chips or cucumber and celery sticks, for serving
- Nutritional Information
Nutritional analysis per serving (24 servings)
55 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 115 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 3 cups
Preparation
- 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.
Dining and Cooking