Edamame Recipe
burdock root, lotus root, black seaweed, carrot, Spinach
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Ingredients
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Vegetables & Seaweed
Seasoning & Sauce
Method
Vegetable prep & blanching
- 1
Prepare burdock and lotus
Peel the burdock root and lotus root. Slice the burdock into thin julienne matchsticks and the lotus root into thin rounds (~2–3 mm). To prevent lotus root from browning, place slices in a bowl of water with a splash of rice vinegar while you prepare other items.
- 2
Rehydrate seaweed
If using dried wakame or arame, place in a bowl of warm water for 5–10 minutes until softened. Drain well and squeeze out excess water. Chop larger pieces to about 1–2 inch lengths so they integrate with the other vegetables.
- 3
Blanch edamame and vegetables
Bring a medium pot of lightly salted water to a rolling boil. Add the edamame and blanch for 2–3 minutes (shelled) until bright green and tender. After 1 minute of the edamame in the pot, add the julienned burdock and carrot; after another 30–60 seconds add the lotus root slices and blanch together for 1 more minute — the goal is all pieces are tender-crisp. Use a slotted spoon or a sieve to remove the vegetables and immediately plunge them into a bowl of ice water to stop cooking. Drain thoroughly and pat dry with paper towels.
- 4
Sauce & finish
- 5
Make the dressing
In a small bowl, whisk together the sesame oil, soy sauce, mirin, rice vinegar, grated ginger, minced garlic, 2 tablespoons of the blanching water (from reserved water) or plain water to loosen the sauce, salt, and pepper until combined. Taste and adjust: add up to 1 tsp more soy sauce for salt, or 1 tsp more mirin for sweetness if desired.
- 6
Combine vegetables
In a large mixing bowl, combine the drained edamame, burdock, lotus root, carrot, rehydrated black seaweed, and wilted spinach. Pour the dressing over the vegetables and toss gently but thoroughly so the sauce coats everything evenly. If the mixture seems dry, add another teaspoon or two of water or sesame oil.
- 7
Rest & finish
Let the salad sit 5–10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning with a pinch of salt or a few drops of soy sauce if needed. Sprinkle toasted sesame seeds over the top and toss once more before serving.
- 8
Serve
Serve chilled or at room temperature as a side or small salad. This keeps well refrigerated in an airtight container for up to 2 days; stir before serving and add a splash of soy or sesame oil if it has dried out.