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.