Make Ahead

Tokyo Caviar

February  8, 2015
Author Notes

This is an Asian twist on Texas Caviar using edamame, which I had a lot of in my fall CSA baskets. It makes for a great snack or party offering. —Tiffany Mayer

  • Makes under 2 cups
Ingredients
  • 1.5 cups cooked edamame (about 1 pound of fresh beans in the shell)
  • 1" pieces ginger, minced
  • 1 scallion minced
  • 3 tablespoons fresh parsley, minced
  • 1.5 tablespoons avocado or olive oil
  • 2 teaspoons seasoned rice vinegar
  • 1/2 teaspoon wasabi paste
  • 5-6 drops sriracha
  • salt to taste
In This Recipe
Directions
  1. Bring to boil a pot of salted water. Add edamame and cook for five minutes. Drain and submerge in cold water until pods are cool to the touch. (Can be done a day or two ahead of time.)
  2. Gently squeeze pods to remove beans.
  3. Place ingredients in a food processor and pulse until edamame are coarsely chopped. You don’t want this to be a smooth paste so don’t overdo it. Transfer to a bowl and add salt to taste.
  4. Eat with rice crackers or slather onto a slice of your favourite bread and enjoy.

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