I felt like all my Christmases had come at once when I discovered my supermarket sold frozen edamame. Before then I’d only ever had these delicious fresh soy beans in Japanese restaurants. But then a whole world of possibility opened up for me.
While you can eat them as a snack. I prefer to whip them up into a savoury bowl of goodness.
It couldn’t be easier – just cover the edamame with boiling water to warm them up. Drain and then toss with cooked protein (I’ve used canned salmon but grilled salmon would be next level), drizzle over a sauce and sprinkle with a flavour bomb.
The only thing to look out for is to buy your edamame already podded. The brand I buy calls them edamame salad. Otherwise you’re in for a bit of extra work shelling the edamame if you buy them whole.
Easy Edamame Bowl
Ingredients
- 200 g frozen edamame (podded)
- 1 medium can salmon
- 1-2 tablespoons mayonnaise
- 1 teaspoon furikake rice seasoning or toasted sesame seeds
Instructions
- Place edamame in a heat proof bowl. Cover with boiling water and stand for a few minutes or until edamame are warm.
- Drain edamame and return to your bowl. Top with drained salmon.
- Drizzle over mayonnaise. Sprinkle over furikake or sesame seeds.
Variations & Substitutions
no furikake – if you don’t have any of this delicious rice seasoning, toasted sesame seeds will work or shredded nori (seaweed) sheets or seaweed snacks or other rice seasoning like Schichimi Togarashi.
different protein – any cooked protein will work like boiled or poached eggs, cooked chicken, cooked sausages, cooked fresh fish, canned tuna, sardines, canned chickpeas, canned black beans, cooked meatballs.
no edamame / different vegetables – frozen peas, frozen baby green beans, frozen collard frozen kale, frozen cauliflower ‘rice’, frozen broccoli are all great – just cook before using!
different fresh veg – diced cucumber, baby spinach, salad leaves, shredded lettuce (any kind), diced tomato, diced zucchini, diced red bell peppers (capsicum), snow peas or sugarsnap peas, kale leaves.
more substantial (carb lovers) – serve with steamed rice or noodles.
more substantial (low carb) – good with a hunk of avocado. And some roast cashews, almonds, walnuts or pine nuts.
more flavour – serve with fresh herbs like coriander (cilantro), mint or basil. Freshly ground black pepper, roast cashews, toasted pumpkin seeds.
Waste Avoidance Strategy
frozen edamame – will keep in the freezer for months
can salmon / furikake rice seasoning / toasted sesame seeds – keep them in the pantry.
mayonnaise – unopened in pantry or once opened will keep for months in the fridge.
Problem Solving Guide
bland – more fruikae. Or add in a flavour bomb.
Can Easy Edamame Bowl be made ahead of time?
Yes! Just prepare as per the recipe. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve bring back to room temperature or you can eat it chilled.
How long does Easy Edamame Bowl last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for at least a week and can be frozen.
Is Easy Edamame Bowl healthy? Is it good for me?
Absolutely! From a nutrition perspective it contains good quality protein from the salmon and lots of fiber and some protein from the edamame.
Is Edamame and Salmon a good combination?
Yes I LOVE the contrast of the edamame and the salmon.
What do you eat with Easy Edamame Bowl?
This is a fantastic meal on it’s own. If you wanted extra substance chunks of avocado, steamed rice or noodles will work.
What wine goes with Easy Edamame Bowl?
I like a crisp dry Sauvignon blanc, Pinot Gris or Riesling. Lighter reds will work like a Pinot Noir.
What can I add to my Easy Edamame Bowl to make it taste better?
If it’s tasting a little flat my first solution would be more furikake OR sea salt flakes (or any salt) and then if that doesn’t do the trick go for a squeeze of lemon or lime.
Add to my Old Favourite Recipes
Made this for dinner tonight, and it’s great. My husband went very heavy (as usual) on the mayonnaise. The one thing I did differently was to use tajin in place of the furikake. I figured it would be good to use something I already had in my overcrowded spice cabinet, and it worked well. I also loved how quick it is to put together. Lately I’ve been sorting through all the recipes I’ve saved, and the really complicated ones are going. I’ve been spoiled by your simple recipes.