This recipe was shamelessly appropriated from The Breakaway Japanese Kitchen by Eric Gower. Great appetizer, particularly on a hot day with cold beer. Perhaps my friends in Japan would tell me this is sacrilege, but I think you can use frozen edamame beans here - fresh are so darned expensive in the States.
For those unfamiliar with the shiso leaf, its also known as the Perilla in the United States. Its readily available in Japanese or Asian Markets or, often, at Whole Foods.
INGREDIENTS
3 cups shelled edamame, or soy beans (about 12 ounces)
2 lemons
5 shiso leaves, sliced into a chiffonade
3 tbsp fruity extra virgin olive oil
2 tbsp rice vinegar
2 tbsp maple syrup
Kosher salt to taste
Freshly ground black pepper to taste
PREPARATION
- Cook the edamame according to the package's instructions (the frozen kind are typically boiled for about 5 to 10 minutes). Drain, place in a serving bowl, and let cool to room temperature.
- Zest one lemon and set aside. Squeeze the juice from the lemon (about 1 tablespoon plus 1 teaspoon).
- In a blender, add the lemon juice and zest, half the shiso leaves, the olive oil, vinegar, and maple syrup. Add the salt and pepper to taste. Blend well and gently mix the dressing with the edamame.
- Toss with the remaining shiso.
- Zest the other lemon and sprinkle the zest on top.
Serves 4.
