Edamame Pasta
Edamame is in season for summer and finding popularity all around the world! Now, we can find it frozen everywhere! East meets west dish today. When tossing the pasta with the sauce, the residual heat will continue to cook the pasta slightly, so I recommend cooking the pasta for about one minute less than the cooking time on the package.
Edamame Pasta
2015-08-24 15:20:31
Cook Time
20 min
Ingredients
- 1/2 cup edamame (thawed if frozen)
- 1 clove garlic
- 4 scallops(or shrimps would be great)
- 180 g pasta
- 1 tbsp olive oil
- 20 g butter
- 1 to 2 tsp wasabi paste
- 1 tbsp soy sauce
Instructions
- Thaw the frozen edamame and remove the beans from the pods.
- Reserve about 1/3 of the edamame beans, then finely chop the remaining 2/3.
- Thinly slice the garlic, and slice the scallops into thirds.
- Cook the pasta in a large pot filled with salted water.(put about 2tbs of salt for 2 litter (34oz) water)
- Lightly sauté the garlic in olive oil in a frying pan over low heat. Remove from heat when it becomes brown, add the scallops, and sauté to cook with the residual heat.
- Mix in the chopped edamame beans, butter, wasabi paste, and soy sauce for the pasta sauce.
- Toss the strained pasta with the sauce to coat.
- Add the whole edamame beans as a garnish on top of the pasta before serving. Dry white wine would go really well with this dish.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
Soy-marinated Boiled Eggs
I love eggs. I eat them raw, put on the steamed rice, pour over soy sauce and that just makes me happy. I also like marinated eggs. They are great OTUSMAMI (something to nibble when drinking)for me. You can keep this in the fridge for 3 to 4 days.
Soy-marinated Boiled Eggs
2015-08-24 14:57:40
Serves 3
Cook Time
10 min
Ingredients
- 6 eggs
- 3/4 cup soy sauce
- 3/4 cup sushi vinegar
- 1/2 tsp grated garlic
Instructions
- Place eggs in a pot of cold water, then heat. When the water comes to a boil, reduce heat to low and cook for 7 minutes. Then put eggs into the cold water to cool.
- To make the marinade, combine the soy sauce with the sushi vinegar and grated garlic.
- Crack the cooked eggs' shells and place them again in cold water, then peel off the shells.( It will be easier this way)
- Place the eggs in the marinade and let marinate for a minimum of 30 minutes. The flavor will depend on how long they remain in the marinade, so feel free to figure out how long to leave them in for the flavor you prefer. If you marinade cooked beans(any beans), it will taste good as well.
- Cut the eggs in half, then serve with the cut surface facing up.
Notes
- If you refrigerate the marinade with the eggs still marinating in it, they'll keep for 3–4 days.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
