Addictive Umami Broad Beans
Inspired by Japanese-style edamame, these chilli soy broad beans deliver deep umami flavour with a satisfying savoury kick. Perfect as a snack, starter, or side salad, they’re equally delicious spooned over rice with fish, meat, or vegetables for a more substantial meal, or served as a canapé alongside drinks. For the best texture and flavour, remove the thick outer skins after cooking. Once cooled, simply squeeze each bean gently between two fingers and it will slip out easily, leaving a tender, vibrant centre.
Recipe: Broad Beans with Chilli Soy
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Broad Beans with Chilli Soy
A great alternative to edamame beans, a delicious Japanese dressing of soy mirin and chilli coat the beans for pure snacking pleasure
Servings: 1 cup
Ingredients
- 350g shelled broad beans
- 1 tsp grated ginger
- 1 birds eye red chilli, chopped fine
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp lemon juice
- 1 tsp lime juice
- 1 tbsp toasted sesame oil
Instructions
- Fill a large bowl with cold water and set aside.
- Mix ginger, chilli, soy, mirin, lemon juice, lime juice and toasted sesame oil. Pour over shelled broad beans and combine well.
- Bring a saucepan of water to a boil and add the broad beans. Boil for 2 minutes then drain.
- Place drained beans into the bowl of cold water.
- Pick beans out of the water and gently squeeze them out of their thick shells. Transfer shelled beans in a serving bowl.
- Once all the bean have been shelled, cover them with soy-chilli dressing and combine well. Ready to eat!