The summer is slowly reaching its end and the end. In Japan it feels like summer is a flash of hot very days for just a short time and before and after it lingers into hot and warm days for weeks but days are shortening so quickly… It always feels like the “real” summer was too short, way too short. I may be the only one already missing the very hot days when it is still 30 outside! And of course the end of summer vegetables already start to arrive at the farmers marker such as butternut squash and kabocha, sweet potatoes, but let’s enjoy the heat a and the summer a bit longer and with it the summer vegetables in particular eggplants, cucumber, edamame and jute mallow…
One summer vegetable I really love is edamame. And with time I am preparing them with more and more other ingredients. Pasta are definitely one way I love them. Just boiled on top of something they are always perfect, but when you make an edamame paste you can use it in so many ways… Japanese style or western style it can only go well!
So here is my top 3 recipes with edamame this year. I hope you’ll enjoy them as much as I do! But be quick because edamame aren’t gonna be around for long…
Number 1: edamame paste pasta (2 servings)
- 3 handfuls of raw edamame in pods
- olive oil
- salt and pepper
- 125g of pasta of your choice, I used conchiglie
Boil the edamame in salted water for 15min. Let them cool down and remove the pods and also the thin skin on the beans. Crush them in a mortar and a pillar but not completely. Add olive oil and stir, salt and pepper. The paste is ready.
Boil your pasta, drain and add the paste, stir and serve immediately.
You can also use the paste to make ravioli of course!
Number 2: edamame and eggplant Shojin style with a twist (2 servings as a side)
- 2 eggplants, Japanese eggplants are not very big
- 2 handful of raw edamame in their pods
- 1tsp of sugar
- 1tsp of vegetal oil
- twist: fresh chopped basil (optional)
Boil the edamame for 15min. Let them cool down and remove the pods and also the thin skin on the beans. Crush them in a mortar and a pillar but not completely.
Wash and cut the eggplant in four in the length, then in chunks of 0.5~1cm long. In a pan at medium heat grill the eggplants. Verify they don’t burn, and stir every 3min. Once they are soft, add the oil and the sugar and stir further while still cooking at medium heat for a few minutes.
Add the edamame paste and stir. It is ready to serve. Top with the fresh basil chopped for the twist. And enjoy. Eat warm, chilled or at room temperature!
Number 3: edamame and eggplant dorayaki (1 serving)
- 1 eggplant
- 1 handful of raw edamame in their pods
- 1/4 onion (optional)
- olive oil, salt and pepper
- 1/2 cup of flour
- 1/2tsp of baking powder
Boil the edamame and when cooled remove the pods (and eventually the skin, it is so much softer!)
Chop the eggplant and the onion and in a pan greased with olive oil cook them at low heat until soft. Add a bit of salt and pepper. And stir… Add the edamame.
In a bowl mix the flour and the baking powder, add a bit of water slowly to obtain a smooth dough. Be careful that it doesn’t become too liquid.
In a pan slightly greased (I use a 15~18cm pan) and heated pour half of the dough you just made and cook until the top starts to dry out on the sides. Flip. Cook a few more minutes and put in a plate. Do the same thing with the other half of the dough.
Top the first pancake with the vegetables cover with the other pancake and you have your dorayaki!!