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      RECIPE TITLE "Bright Green Edamame Soybean Dip -- Edamame Dippu" from The Japanese Kitchen: 250 Recipes in a Traditional Spirit Copyright Hiroko Shimbo

    yieldsYields 1-1/2 cups dip time ---- difficultyeasy

    In Japan, briefly boiled, lightly salted edamame, fresh green soybeans, eaten from the shell with a cold glass of beer, are one of the delights of summer. I was inspired by popular Western dips to find another way of enjoying this excellent summer vegetable. The dip is, of course, best prepared during the summer months, when fresh green soybeans are available. However, frozen edamame, found at Japanese and some Asian food stores outside Japan, make it possible for us to enjoy this dip year-round.

      RECIPE INGREDIENTS

    14 ounces edamame (fresh green soybeans) in their shells
    2 ounces feta cheese
    6 tablespoons olive oil
    3 tablespoons plain yogurt
    1-1/2 teaspoons salt

      RECIPE METHOD

    In a large pot of salted boiling water, cook the edamame until they are tender, 4 to 5 minutes. Drain them in a flat-bottomed colander, and fan them to speed cooling.

    Shell the beans, and discard the shells. In a food processor or blender, blend the beans and all the rest of the ingredients to a creamy paste.

    Serve the dip with rice crackers or other crackers, or with vegetable sticks.



    HOT! We recommend:

    The Japanese Kitchen The Japanese Kitchen
    In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Hiroko Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques. This first part also has all the basic recipes for sauces, stocks, dressings and relishes, plus time-tested secrets of rice and noodle cookery, all of which give readers the skills to improvise and create their own Japanese meals. In Part Two, shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like miso soups, hearty yet refined chicken, duck and meat entrees, delicious fish and shellfish preparation and lots of Japan's famous sushi, rice-bowl and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet.

     

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