The innovative combination of pureed edamame beans, feta, yogurt, and olive oil make a deliciously distinctive dip, a wasabi-pea-green and salty-not-quite-sour dunking medium for rice crackers or vegetables.
slow going though it is, means I’ve not cooked a meal in the new kitchen yet. I’m eager to enjoy the miles of counters (even if they are blue)
and corresponding upper and lower cupboards. Someone had the bright idea to apply contact paper (a light green speckled 1960’s layer covered with a layer of plain white). The adhesive has dried out around the edges but traps gunk (a technical term for crumbs, dust, and unidentified elements) underneath. A heat gun helps, along with a high tolerance for boredom and sore knees on the lower levels.
So while I submit this relatively healthy snack I’ve brought over to sustain us at the work-new-house, you can enjoy it as an accompaniment to beer, sake, or as an appetizer.
This is a recipe I posted about a couple of years ago,
and I posted an article with information about green soybeans in the garden.
Bright Green Edamame Dip
1 ½ cups dip
page 176—Hiroko Shimbo’s book: Japanese Cooking
- 14 ounces edamame (green soybeans) in their shells
—about 1 cup of shelled beans—you can buy them frozen already shelled
- 2 ounces feta cheese
- 6 Tablespoons olive oil
- 3 Tablespoons plain yogurt
- 1 ½ teaspoons salt Add part of the salt and taste: some feta cheese is very salty!
- a sprinkle of paprika for color
In a large pot of salted boiling water, cook the edamame until they are tender, 5 to 6 minutes. Drain them in a colander and fan to speed cooling. Or put them into cold water and shake dry.
Shell the beans, and discard the shells. In a food processor or blender, blend the beans and all the rest of the ingredients to make a creamy paste.
Serve the dip with rice crackers or crudites.