Lately, I’ve been reading a lot of cookbooks for entertainment and came across an edamame puree recipe while browsing through David Chang’s Momofuku cookbook. The cookbook recipe creates a puree that is very smooth without any chunks or texture, and forms a sauce for a steamed fish dish as part of a dinner meal. But in my version, I prefer to keep things a little textured and eat it along with some crackers as a delicious afternoon snack.
The recipe couldn’t be any simpler. Here’s the ingredient list –
1 cup frozen edamame, boiled according to package
3/4 cup water
1 tablespoon sesame oil, divided
1 tablespoon soy sauce
pinch of salt (to taste)
1 teaspoon wasabi paste
1 tablespoon each black and white toasted sesame seeds
1 tablespoon furikake seasoning
In a small grinder, add the edamame along with the water, salt, soy sauce and pulse until smooth. Adjust the amount of water as necessary if you’d like a smoother or more textured spread. Add 1/2 tablespoon of sesame oil to the puree and pulse 2 – 3 times to incorporate. Adjust salt as necessary.
Transfer the puree to a bowl. Add the remaining sesame oil, and garnish with toasted sesame seeds and furikake.