Monday, March 5, 2012

Edamame with Mustard and Sesame Sauce

Edamame is a common appetizer served in most Japanese restaurants. They are usually boiled and sprinkled with salt to serve. A few years ago, I had this mustard-sesame Edamame dish when having happy hour at Butterfly Lounge in San Francisco, and I fell in love with it. I've composed this recipe based on my taste memory of this savory appetizer.

How to Make Edamame with Mustard and Sesame Sauce

You'll need the following ingredients: coarse black pepper, sea salt, sesame oil, Dijon mustard and frozen Edamame (soy beans).

Use about 3 cups of water, boil 2 cups of frozen Edamame for 3-5 minutes.

While the beans are boiling, whisk together the sesame and mustard sauce. 

After blanching the Edamame, drain well, sprinkle with coarse black pepper and sea salt.

Drizzle the mustard and sesame sauce mixture over the beans. Toss until well-mixed.

For people who like extra taste, sprinkle an additional layer of salt over the done dish.

And there you go! This dish pairs extremely well with Japanese beer or sake.  It serves as a great appetizer in a party and people will love it. The sesame oil, mustard sauce and sea salt proportion is completely adjustable.  You can't really go wrong with this dish. I like it with more sesame oil and salt.


3 Cups of Water
2 Cups of frozen Edamame (soy beans)
1 Tbsp of Sesame Oil
1/2 Tbsp of Dijon Mustard (yellow mustard is ok)
2 Tsp of Sea Salt (add more if you like)
1 Tsp of Coarse Black Pepper


1. Fill pot with 3 cups of water and boil 2 cups of frozen Edamame. Drain well in a mesh drainer and put aside in a bowl.

2. Whisk together sesame oil and Dijon mustard in a mixing bowl.

3. Sprinkle sea salt and coarse black pepper over drained Edamame. Drizzle sesame and mustard mixture. Mix with a spatula.

4. Sprinkle more sea salt on top of Edamame (optional).

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