Edamame Salad with Sesame and Ginger
Ingredients
- 500 gedamame (shelled)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 3 tbspsoy sauce
- 2 tbspSesame oil
- 1 tbspRice vinegar
- 1 tbspsesame seeds (toasted)
- 1 tspGinger ground
- 1 pcThai chili (seeded and minced)
- 1 tbspFresh ginger (grated)
Method
Bright green beans with a firm bite, coated in a glossy, deep soy dressing. The heat of ginger and toasted sesame notes wake up the palate.
- 1
Plunge the edamame into well-salted boiling water. Remove them as soon as they float to the surface and are still firm. Cool immediately in ice water to set the green color.
- 2
In a bowl, mix the soy sauce, rice vinegar, and sesame oil. Add the ground ginger, grated fresh ginger, and finely sliced Thai chili. The emulsion should be fluid and homogeneous.
- 3
Carefully drain the edamame. Mix them with the sauce and the chopped green onions. Sprinkle with sesame seeds. Let rest so the beans soak up the marinade.
Frequently asked questions
How do you get this dish right?
- Do not overcook the edamame; they should remain 'al dente' to the bite.
- If using frozen edamame, rinse them under warm water before blanching.
- Add a drop of lime juice at the last moment for an extra fresh note.
How long does this dish keep?
Keeps for 48 hours in the fridge in an airtight container. The flavor develops after a few hours in the refrigerator.
