CHEF JEFF — ONE BYTE AT A TIME: Edamame DipThis Asian-inspired recipe is great with rice crackers.
By: Herald Staff Report,
This Asian-inspired recipe is great with rice crackers.
1 12-ounce bag frozen shelled edamame, still frozen
¾ cup water
1 tablespoon Asian sesame oil
1 tablespoon orange juice
Place edamame and water in a microwave-safe bowl. Cover and microwave on high until edamame are tender, 2 to 3 minutes.
Combine edamame, cooking liquid, sesame oil and orange juice in work bowl of food processor and process until smooth, adding more water, 1 tablespoon at a time, if necessary, to achieve desired consistency. Scrape into an airtight container and season with salt. The edamame dip will keep in the refrigerator for up to a week.
Yield: Serves 4 to 6.
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