Grilled Shiitake and Edamame Salad

August 12, 2012
3 Ratings
  • Serves 4
Author Notes

I'm always on the lookout for new summer salads, and anything that can be cooked on the grill is a big plus in my family.  When I set out to make this salad, I knew from the get-go that I wanted to combine shiitakes and edamame, but how to prepare the edamame was a big question mark. Since a salad was my goal, grilling the edamame in its pods was out so instead I turned to shelled edamame. Wanting the edamame to get tender yet charred in spots, I decided to blanch it, then finish it off on a grill tray. It worked beautifully. It's a great pair for grilled shiitakes, which soak up the simple soy-sesame-ginger dressing and burst with flavor.  But the finishing touch of freshly grated orange zest and sesame salt (or gomashio) is my absolute favorite part of this salad and what really makes it special. (Be sure you taste the salad before and after adding the zest and sesame salt to see what a difference they make!) Note: a shallow grill tray/pan with fine mesh or small perforations works best for grilling the shiitakes and edamame. If your shiitakes are large, they can be grilled directly on the grates. If you don't have a suitable grill tray/pan, you can use a cast-iron pan on the grill. You can also achieve similar results indoors with a ridged grill pan or cast-iron skillet. —EmilyC

Test Kitchen Notes

The flavors in this simple dish are outstanding, and individually represented with each bite. Umami is the closest I can come to describing it: the saltiness of the soy sauce, the nuttiness of sesame, a hint of spice with ginger and red pepper, and of course the sweetness that came with the orange zest. I found that leftovers, should there be any, can be made into an easy entrée or substantial lunch by adding cooked quinoa or brown rice. —chelsbest

What You'll Need
  • 1 pound shiitake mushrooms, wiped clean with damp cloth and trimmed
  • 2 cups frozen shelled edamame
  • 2 teaspoons vegetable oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon plus 1 tsp sesame oil (plus more for drizzling on the salad)
  • 2 tablespoons soy sauce (low-sodium)
  • 2 teaspoons finely grated fresh ginger
  • red chili flakes or 1 fresh thai red chile (finely minced), to taste
  • 2 scallions, thinly sliced (white and light green parts only)
  • gomashio (sesame salt), to taste -- can be purchased at Whole Foods or Asian markets, or prepared (see step 7)
  • zest from 1/2 orange, finely grated
  1. In a medium saucepan, bring 2 quarts of water to a boil and season with salt. Add frozen, shellled edamame, and cook for 1-2 minutes. You want to blanch but not fully cook the edamame, since they will be finished on the grill. Take pan off the heat, drain the edamame in a colander, and rinse with cold water to stop the cooking process. Dry the edamame well in several changes of paper towels to aid the charring process on the grill.
  2. Toss the mushrooms and edamame with a few teaspoons of vegetable oil until they're evenly coated.
  3. Prepare dressing by whisking together rice vinegar, sesame oil, soy sauce, ginger, and chile.
  4. Prepare charcoal grill or gas grill over moderate heat. Place mesh or perforated grill tray or pan directly on grill grates.
  5. Working in batches if necessary, grill the shiitakes until they're tender and starting to char in a few spots, about 5 minutes, flipping a few times. Remove from the tray, then repeat with the edamame, which should only take a few minutes to fully cook and get charred. Remove from grill. Chop your shiitakes a bit if they're large.
  6. Toss the shiitakes and edamame with the dressing, adding a bit at a time since you may not need/want the full amount. Toss until evenly coated, then stir in scallions and orange zest. Sprinkle with sesame salt, then drizzle to taste with sesame oil. Serve warm or at room temperature.
  7. To make gomashio: Grind together 1/4 cup toasted sesame seeds and 1 teaspoon sea salt in a mini food processor, mortar and pestle, or spice grinder. You're aiming for a light grind, not a powder or paste. White sesame seeds are traditional, but black sesame seeds can also be used.

See what other Food52ers are saying.

  • JanetFL
  • drbabs
  • Devangi Raval
    Devangi Raval
  • gingerroot
  • arielleclementine

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

21 Reviews

JanetFL June 12, 2014
Echoing Barbara....thanks for posting this again just in time for summer grilling!
EmilyC June 13, 2014
Hope you enjoy it Janet!
drbabs June 12, 2014
I'm so glad you posted this again. I've made it a few times, and it's one of my most often requested recipes.
EmilyC June 13, 2014
That's so great to hear, drbabs! Happy summer grilling! : )
JanetFL July 26, 2013
Salivating! So glad it's still summer here so I can try your recipe on the grill. And thank you for the gomashio recipe - can't get it in my small town.
EmilyC July 28, 2013
Thanks Janet! I love being able to cook an entire meal on the grill this time of year.
chelsbest August 21, 2012
this is amazing - if edamame is not your favorite, i think fresh green beans or broccoli would work just as well. it was perfect tossed in with quinoa!
EmilyC August 21, 2012
So happy to hear this, chelsbest! I agree with you on the green beans/broccoli -- and adding quinoa is a great idea for a more substantial dish. Thanks so much for trying this and reporting back!
drbabs August 30, 2012
I tested it, too, and brought it to a dinner party. It was fantastic! My friends already told me that we would have to bring it to the next dinner party! Thank you for a great recipe!
drbabs August 30, 2012
I tested it, too, and brought it to a dinner party. It was fantastic! My friends already told me that we would have to bring it to the next dinner party! Thank you for a great recipe!
EmilyC August 31, 2012
So happy to hear this, drbabs! Thanks for testing it!
Devangi R. August 14, 2012
This is what I am going to make is really delicious summertime salad...
EmilyC August 14, 2012
Thanks PistachioDoughnut! I'd love to know what you think if you try it!
gingerroot August 14, 2012
I love shiitake and edamame and love the idea of grilling them to make THIS salad. YUM.
EmilyC August 14, 2012
Thanks gingerroot! My husband and I found it a really nice change from our typical grilled veggie routine.
arielleclementine August 13, 2012
love the flavor combination! just lovely!
EmilyC August 13, 2012
Thanks arielleclementine! The flavor combination is really good, but it can't compete with the fun factor of your edamame dish! : )
savorthis August 13, 2012
Orange zest does go nicely with all those flavors! Looks lovely.
EmilyC August 13, 2012
Thanks so much, savorthis! I kinda want to put zest on everything (but in this case it's not superfluous)...I frustrate my husband who often finds naked oranges, limes, and lemons strewn about on the counter!
hardlikearmour August 13, 2012
This sounds delicious! I definitely want to try some grilled edamame, as well as the gomashio.
EmilyC August 13, 2012
Thanks HLA! The gomashio is a really nice way to add flavor and a little texture. This salad has inspired me to use it more often!