Today is completely dedicated to edamame pate. Because sometimes people don’t like chicken livers.
And also because a dish like this exemplifies why (and how!) low sodium cooking can be so much more than just a restricted diet. Or worse yet, a boring diet.
In reality, low sodium is the ultimate test of your creativity in the kitchen. And once you’ve whole heartedly accepted the salt-free challenge, your mind starts coming up with some crazy ideas.
Like edmame pate. Which is just silly crazy. And it tastes equally bonkers.
For my dear reader who asked for a salt-free and equally satisfying edamame dish, I wanted to make something that went beyond eating beans in their round form. That used more innovation than just dousing them in garlic and sesame oil – which is pretty great in its simplicity. And something that really stretched the imagination. That blew people away in taste and concept.
And the answer was found in some browned shitake mushrooms. Some sake. Edamame (of course). And a blender.
But enough jibber jabber. Let’s just make silky smooth soy beans.
And tell those chicken livers that they get the day off.
- 2 teaspoons sesame oil
- 1 large leek, white and light green parts sliced (makes about 1/4 cup)
- 4 cloves garlic, roughly chopped
- 1-inch nub of ginger, peeled and or roughly chopped
- 6 shitake mushrooms
- 2 tablespoons sake
- 2 tablespoons rice wine vinegar
- Pinch of white pepper and red pepper flakes (optional)
- 1 1/2 cups edamame, blanched and cooled
Heat the sesame oil over medium-high flame in a medium sized frying pan. Then add the leeks, garlic, and ginger until the leeks become soft, about 3 minutes. Then push the ingredients to the side, making a well in the center of your frying pan, and add the mushrooms. Let them sizzle and brown undisturbed for about 3 to 5 minutes (adjust heat if necessary) and then shuffle them around a bit with a spatula or wooden spoon to (hopefully!) get the other sides browned as well, another 3 to 5 minutes.
Add your sake and vinegar to the pan and allow the mushrooms (and etc.) to continue to cook until the liquid has completely boiled off.
Place everything in a blender or food processor along with the edamame, white pepper, and pepper flakes. Then pulse until a delicious pate paste forms.
Scoop edamame pate into small ramekins or a small serving bowl, cover the ramekins or small serving bowl with plastic wrap, and refrigerate until you serve.
I ate my pate on salt-free rice crackers and I also frazzled up some extra shitake mushrooms and a jalapeno pepper for some garnish jazz.