HOME > Chowhound > Home Cooking >

Discussion

dishes with edamame?

I love boiled/salted edamame, but I have found just one additional use for them: as the base for a delicious spread. Puree with canola oil, 1/2 seasoned- 1/2 non-seasoned rice vinegar, and salt & pepper... toast sesame seeds and sprinkle atop. serve with rice crackers-- thanks to NYC's Ilene Rosen of City Bakery. What are your favorite dishes including edamame? would love to hear.

  1. Click to Upload a photo (10 MB limit)
Delete
    1. oh my goodness, I love edamame. I add it to lots of things.............my salads, my tuna salad, chicken salad, turkey salad, sauted vegies in braggs liquid amino over brown rice with a good grated cheese.

      1. Edamame- my healthy comfort food. Like 'em too much to add them to anything (they get eaten that fast in my house).

        My favorite is steamed with a tad bit of salt. I pop 'em and eat them like popcorn (with a shell). Great appetizer.

        1. Edamame Hummus - essentially like the spread you are describing, but with tahini, garlic, lemon... I've also mixed it with chickpeas or white beans. Yum!

          1 Reply
          1. re: jdubboston

            Yes, I've made that. No canola oil though. Hummus definitely takes olive oil (I hate canola oil, prefer sunflower or peanut as a stir-fry oil).

          2. I have used it as a substitute for peas, in curries,pasta and fried rice. I'm thinking of adding it to my Zatarain's jambalaya mix.... Would that be wierd?

            1. Any time I want shellies, but can't get them. I put em in minestrone, in omelettes, in succotash...

              1. Everyone went nuts for this impromptu salad I started making last summer. Amounts are up to you/whatever is on hand.

                Mix together:

                Corn kernels--fresh, frozen or canned
                Grape tomatoes, quartered
                Shelled edamame
                Red onion, chopped
                Cilantro, chopped

                Dress with red wine vinegar, lime juice, salt, ground red pepper, and cumin.

                I add any or all of these if I have them on hand:

                Red bell pepper
                Scallions
                Avocado
                Queso Fresco

                1. In classic succotash, instead of lima beans. I hate lima beans!

                  Mix cooked, shelled edamame with prepared rice and shredded nori.

                  Brown small pieces of bacon in a pan and warm edamame through in the bacon fat.

                  1. They remind me so much of fava beans-crisp, not starchy-that I keep meaning to try them with some things that are good with favas. Pancetta, black pepper, and really pungent pecorino, perhaps over pasta.

                    Alliteration unintentional.

                    1 Reply
                    1. re: Louise

                      Thanks, those ideas sound really good.

                    2. rice salad w/ wakame, carrots and soy vinaigrette.

                      1. With credit to Trader Joe's who turned me on to this combination, it is basically edamame and other vegetables in soup. That's the basics.

                        Here's what they did - combined their Vegetable Medley soup broth with hummus (made without the sesame tahini, just pureed chick peas with the usual other ingredients for this dish), and a product called "Soycatash", consisting of edamame, red pepper bits, and corn.
                        They were sampling this soup to customers and it was a huge hit. Easy to improvise and make your own version, but the use of edamame really adds color, contrast, texture, and protein to the dish.

                        The hummus added a nice flavor to the soup, but I think its purpose was to add thickness to what may have been a thinner soup.

                        What I did was to use Campbell's Select Gold Label Squash soup (TJ's Vegetable Medley uses sweet potato as its main ingredient), some small cut up pieces of carrots and onions, some Indian spices, and the Soycatash product. I had never had edamame, and the texture, color, and flavor of all of these ingredients were delicious!!

                        When I had this at TJ's, I was blown over by the texture of the vegetables - the edamame were crunchy without being crisp, and the red pepper and corn also added a nice contrast to the soup broth. I think if you use a similar vegetable broth with various flavors, you can do without the hummus, but their use of that food absolutely worked.

                        The use of the edamame and other vegetables in this kind of soup combination is such an easy dish to put together. The package of Soycatash instructs a boiling time of 8 minutes. I use part of that time in the soup that is warming. I first boil the carrots and onions in a small bit of water, and then add the soup broth. The soup I mentioned is so thick to begin with, adding a little bit of water doesn't take away that much from its richness.

                        I just love the color of those shelled edamames. They look like large green M&M's but are very good for your health also. (M&M chocolate coated almonds are good for your spirit.)

                        1. My wife is not particularly fond of beans in general, but our youngest daughter (age 41) turned her on to edamame. The current prep involves sauteing thinly sliced onion and carrot in olive oil and then adding the soybeans. When the beans start to brown a bit, the combination is ready to serve.

                          1. Quinoa salad (would also work with wild rice): toss cooked quinoa with shelled edamame, dried cranberries, and chopped pecans. Can also add chopped green onions if you like them. Dress with balsamic vinaigrette.

                            I keep them around and toss them on top of green salads as well - good way to add protein.

                            1. THe fava, asparagus & arugula salad on epicurious.com works very nicely with shelled edamame:
                              http://www.epicurious.com/recipes/rec...

                              I agree with above that they work well in soups where you might add lima beans-- an excellent combination is orange squash soup with edamame. The TJ's squash soup makes a good base if you're looking for an instant soup, maybe with a bit of citrus juice and nutmeg, and a dash of honey or sugar if that's to your taste...

                              I grew up with a dish of chickpeas cooked and then tossed in lots of pepper, and that works well with edamame too (some sea salt added is nice too) Or, if you like wasabi peas, a little wasabi powder tossed in creates a nice fresh version.

                              From time to time I see recipes for 'edamame pesto', which uses them instead of nuts. (I guess this ends up being more like a hummos -- I'm not sure why it qualifies as a pesto, particularly, but who am I to draw lines in the sand) I haven't ever tried it, though, so can't recommend any particular recipe...