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Edamame Cups with Wasabi Caviar

Posted by Peggy on December 31, 2009

Edamame Cups with Wasabi Caviar
Recipe: Edamame Cups with Wasabi Caviar

Ingredients

  • 1 English cucumber, washed and cut into 1/2-inch thick coins (18-22 pieces); optional
  • 1/2 pound shelled, frozen edamame
  • 1/2 teaspoon crushed garlic
  • 1 teaspoon to 1 tablespoon prepared wasabi*
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 2 teaspoons-1 tablespoon soy sauce
  • 1-2 tablespoons rice wine vinegar
  • 2 tablespoons finely chopped cilantro, plus extra sprigs for garnish
  • 1.75 ounces (1 container) Wasabi Caviar

Instructions

  1. If serving in cucumber cups, using a melon baller or metal measuring spoon, make a hollow in the top of each cucumber piece, making sure not to penetrate the bottom of the cucumber cup. Place pieces on a platter lined with paper towels and lightly sprinkle with kosher salt. Let excess moisture drain from cucumber cups for 30 minutes, then lightly wipe moisture from cucumber cups with paper towel.
  2. Meanwhile, boil the edamame in salted water to cover until tender, about 5 minutes or according to package instructions. Drain and reserve about 1/2 cup of cooking water.
  3. In a food processor, purée the garlic with 1 teaspoon wasabi, oils, 2 teaspoons soy sauce and 1 tablespoon rice wine vinegar. Add edamame and process, adding just enough reserved cooking water, until a smooth purée suitable for dipping is achieved. (Note: if you are piping the purée into the cucumber cups using a pastry bag, you will want to make sure the purée is a silky smooth consistency.) Stir in chopped cilantro. Add additional wasabi, soy sauce and rice wine vinegar to taste.
  4. If serving in cucumber cups, with a pastry bag, pipe about 1 teaspoon edamame purée into each cup. Garnish each Edamame Cup with 1/4 teaspoon wasabi caviar and a cilantro sprig.

* Wasabi may be purchased at most groceries in a paste or dry powder form. I prefer the flavor of dry wasabi and easily reconstitute it with a tiny bit of water.

Time: 50 minutes (if piping into cucumber shells) 15 minutes (if serving in a dish)

Number of servings (yield): 1 cup Edamame Dip; enough for 18-22 cucumber cups

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