Pescatarian Purée

November 4, 2011

A humorless, but not tasteless, post.

Edamame 枝豆 which literally translates as “twig or branch beans” are large-seeded, immature soybeans in the pod. Often served boiled or steamed, straight up in the pod sprinkled with coarse sea salt. Edamame (Glycine max L.) grow in clusters on bushy branches, and the beans are plucked in the pod at the peak of ripening.

A wonder veg teeming with nutrients. Edamame is a complete protein containing all essential amino acids and is a fecund source of protein, fiber, calcium, magnesium, folate, essential fatty acids, and isoflavones.

Serve over or under sashimi, cured yellowtail, seared tuna or scallops, or maybe drizzled on a fish taco. When shucked, they also splendidly compliment salads, rice or risotto…to name a scant few.


2 C edamame, shelled
1/2 t sea salt
1/2 t sugar
2 t ushukuchi (light soy sauce)
1/4 C fresh horseradish, peeled and grated

Bring a large pot of water to boil. Meanwhile, prepare ice water bath in a large mixing bowl. Blanch edamame for 30 seconds, spoon out and toss them into the cold bath. Then, drain and set aside, reserving 2 tablespoons of whole beans for plating. Transfer remaining edamame to a processor fitted with a metal blade or a blender and add salt, sugar, soy sauce, horseradish and enough water to create a purée. Process in pulses until very smooth, adding water if necessary. Taste for seasoning.

For looks, finish with a scattering of the reserved edamame beans.

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