Apart from eating them directly from the pods, there are lots of other different ways that you can use edamame, such as tossing the beans into salads and stir-fries. This recipe is one of my favourite ways to use edamame. You’ll need a pestle and mortar and a blender to make this recipe.
1 tablespoon sesame seeds
200g edamame (out of the pod)
2 tablespoons olive oil
½ teaspoon sesame oil
½ clove of garlic, crushed
juice of 1 lemon
2 tablespoons water
Freshly ground salt and pepper, to season
1. Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.
2. Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked and ground.
3. Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.
4. Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.
5. If you think the mixture is too dry, then add a little more olive oil or water.
Making sushi at home is so much fun and has the added benefit of being more economical and super fresh. Once you follow my step by step instructions you’ll master this recipe and impress your friends and family!
2 cups Japanese rice uncooked (using a measured rice cup this weighs 320g)
100ml Japanese rice vinegar
2 tbsp sugar
½ tsp salt
1. Combine the rice vinegar and sugar in a non-aluminium saucepan and dissolve over a medium heat for a few minutes (avoid boiling). Stir in the salt, take off the heat and allow to cool.
2. To season the rice, transfer the hot cooked rice to a shallow pyrex dish with a flat base. Sprinkle the cooled sushi vinegar evenly over the rice and use a rice spatula to fold and turn the rice covering each grain in the sushi vinegar. Do this gently and take care not to break the rice grains. Use a fan or a piece of cardboard to fan the rice to cool it to room temperature as quickly as possible and absorb the excess sushi vinegar.
3. If you’re not using the sushi rice immediately then cover it with a damp cloth and store in a cool place (avoid putting it in the fridge as this will harden the rice and ideally sushi rice should be served at room temperature).
Everyone loves this salmon teriyaki recipe so it’s perfect for a family meal – it’s one of the most talked about recipes at my cooking classes. The perfect combination of flavours in the salmon and the sweet teriyaki sauce make this an all-time favourite in households across the world and on menus in both Asian and non-Asian restaurants.
2 fillets salmon
Handful of sesame seeds to garnish
For the teriyaki sauce
4 tbsp Fused Clever Classic soy sauce
2 tbsp honey
1. Combine the soy sauce and honey in a small bowl, mix well and set aside.
2. Pour a little vegetable oil into a non-stick frying pan on a medium to high heat.
3. Place the salmon fillets (skin-side down) on the frying pan and sear both sides of the fish.
4. When the fish is nearly cooked (place the salmon fillets skin-side down at this point) pour the teriyaki sauce over it.
5. Use a large spoon to continually pour the sauce over the fish fillets while continuing to fry.
6. Fry until the teriyaki sauce is reduced to the consistency of a syrup.
7. Garnish with sesame seeds.
Keep a close eye on the teriyaki sauce as it can quickly reduce on a high heat and start to burn.
This is a great way to start your day with the power of matcha (green powder tea) which slowly releases caffeine compared to coffee. I’ve also included a tip and photo to show you how this can be packed and eaten on the go using an old jam jar. You can get small bags of mixed nuts & seeds in most supermarkets for this recipe. Enjoy!
Few handfuls of your favourite mixed nuts (almonds, pinenuts etc) & seeds (e.g. pumpkin seeds, sunflower seeds, linseeds etc)
2 heaped tablespoons of coconut oil
2 heaped tablespoons of honey
1 teaspoon matcha
1 kaki (persimmon/ sharon) fruit, peeled and thinly sliced (replace with seasonal fruit depending on the time of year).
I prefer to use fresh fruit than dried fruit as I think it’s a healthier option. However if you’d like to add dried fruit you can simply add it when the granola is removed from the oven and cooled.
1. Pre-heat the oven to 180 degrees Celsius.
2. Place the oats in a large flat pyrex dish.
3. Toss in the nuts and mix well together.
4. Over a low to medium heat melt the coconut oil and honey in a small saucepan.
5. Once melted stir well and pour evenly over the oats and nuts.
6. Use a large spoon to completely cover the oats and nuts in the coconut oil and honey.
7. Place in the pre-heated oven for about 20 minutes (during this time stir a few times).
8. Remove from the oven and once cool, add the matcha powder and mix well.
9. Add a few large spoonfuls of the granola to a cereal bowl and serve with natural yoghurt and sliced kaki fruit.
10. Store the remaining granola in an airtight container.
This is a healthy on the go breakfast option to bring to work.