The term edamame comes from the Japanese and translates as beans on a branch. The young, unripe soybeans combine with the aromatic seaweed and fresh notes of ginger and coriander to create a true spectacle of flavors.
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | edamame (frozen, cooked and peeled) |
| 100 | g | wakame seaweed |
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | spring onion | |
| 0.5 | bunch | coriander |
| 1 | lime (juice and zest) | |
| 1 | tablespoon(s) | soy sauce |
| 1 | tablespoon(s) | brown sugar |
| 1 | tablespoon(s) | fried garlic |
| 1 | tablespoon(s) | black sesame seeds |
| 1 | glass | of pickled ginger |
| 1 | bunch | of radishes |
| Ingredients (4 servings) | ||
|---|---|---|
| coriander, cut into fine strips | ||
| black sesame seeds | ||
| deep-fried garlic | ||
| 4 | small cabbage leaves | |
Tip:
Falstaff Wine Recommendation
Scheurebe 2022
Lüthi Weinbau, Männedorf, AustriaThe fresh wakame salad calls for a white wine to match. Rico Lüthi's Scheurebe is the perfect match. The wine shows dense fruit with notes of grapefruit, lychee and honeydew melon. On the palate, it has a lot of creaminess, noticeable but ripe acidity and therefore high drinkability. Long, fruity finish.
