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Edamame with Gyūshi and Dish
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The Dish we recommend for this recipe. |
Frying boiled edamame in gyūshi (beef tallow) with spices and herbs turns everyday edamame into something surprising. With every bite, the aroma and richness of spice and beef tallow soaked into the pods spreads through your mouth. Serve a snack this good casually at the table and the grown-ups will drink more than they meant to, so go easy.
Ingredients (serves 2 to 3)
- Edamame: 220g
- Gyūshi (beef tallow): 1 piece (about 15g)
- Salt: 2 tbsp
- Dish Symphony No.1: 1/2 tsp
Method
- Trim a little off the ends of the edamame pods, then put the edamame and salt: 2 tbsp in a bowl and rub together.
- Bring 2L of water to the boil in a pan, add the edamame with the salt still on them, boil for about 3 minutes, then drain in a colander.
- Put the gyūshi in a frying pan and set over medium heat. Once it has melted, add the edamame and fry, aiming for a good colour on the pods.
The point is to coat the edamame thoroughly in the beef tallow and fry them until fragrant and browned - Once they have taken on colour, add Dish Symphony No.1: 1/2 tsp, toss together, taste, adjust the salt, and it is ready.
The Inspice used in this recipe
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