{"id":60,"date":"2013-03-26T17:25:00","date_gmt":"2013-03-26T17:25:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=60"},"modified":"2017-02-13T20:36:57","modified_gmt":"2017-02-13T20:36:57","slug":"wasabi-roasted-edamame","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/03\/wasabi-roasted-edamame\/","title":{"rendered":"Wasabi Roasted Edamame"},"content":{"rendered":"
\n
\"\"Do you like wasabi? For many years, I only knew it as this horrible green paste that comes with sushi and that (in my opinion) kills any other flavor that you would try and taste at the same time. I never really understood how wasabi can go together with something delicate as sushi. I decided that long time ago, and never really tried wasabi again.<\/div>\n

Until one afternoon, I sat at a Filipino friend’s house and we ate wasabi peas. Did you ever try wasabi peas? Addictive is an understatement. Crunchy like roasted nuts, but so much lighter. The wasabi works perfectly with the slight sweetness of the peas. I didn’t check the ingredients list of these commercially available wasabi peas. But when I did, I was sad to see that these were no good: vegetable oil, artificial flavors, and the likes.<\/p>\n

Fast forward a few years, I try and make wasabi peas myself. It took me a couple of weeks to get it right: 1. peas don’t work as they shrivel to close to nothing when roasted for an hour. 2 edamame do not need to be boiled or steamed before roasting. It’s just extra liquid that you have to get out later when trying to get them dry and crispy. 3. A little coating of oil helps the wasabi stick to the beans 4. Leave them in the oven until they are completely dried out and crispy, even if it takes 90 minutes. You will not regret it.<\/p>\n

It’s my husband’s new favorite snack. He never liked wasabi either before. But these are addictive. I promise!
\n———————————————– <\/b>
\nWASABI ROASTED EDAMAME<\/b><\/p>\n

Print Recipe<\/a><\/p>\n

2 cups freshly shelled edamame beans (or alternatively frozen)<\/p>\n

1 teaspoon sea salt
\n2 teaspoons wasabi powder
\n1 tablespoon black sesame seeds
\n1 tablespoon white sesame seeds
\n1 teaspoon sesame oil<\/p>\n

Serves 4
\n———————————————–
\nPreheat oven to 175C\/350F. Line baking sheet with parchment paper.<\/p>\n

In a small bowl, combine salt, wasabi and sesame. Set aside.<\/p>\n

Thaw frozen edamame if using, under hot running water. Pat dry with paper towels.
\nIn bowl, combine edamame beans and oil. Stir until evenly coated. Add the wasabi mixture and stir until evenly combined.<\/p>\n

Spread the edamame in a single layer on the baking sheet. Roast for 1 hour or up to 1 hour 20 minutes. Turn over the edamame a couple of times. They are done when completely dry and crispy.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Do you like wasabi? For many years, I only knew it as this horrible green paste that comes with sushi and that (in my opinion) kills any other flavor that you would tryRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[22,4,2,20],"tags":[],"class_list":["entry","author-Anja","post-60","post","type-post","status-publish","format-standard","has-post-thumbnail","category-appetizer","category-gluten-free","category-grain-free","category-snack"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-Y","jetpack-related-posts":[{"id":506,"url":"https:\/\/anjaschwerin.com\/food\/07\/falafel\/","url_meta":{"origin":60,"position":0},"title":"Falafel","author":"Anja","date":"July 14, 2009","format":"image","excerpt":"I lived in Berlin for many years and I miss it a lot these days. It is, in my opinion, the most open and tolerant city in Germany. Everything is allowed. I loved its multicultural aspects, Berlin has got the biggest Turkish community outside Turkey. As part of that I\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/07\/Falafel10.jpg?fit=1024%2C540&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/07\/Falafel10.jpg?fit=1024%2C540&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/07\/Falafel10.jpg?fit=1024%2C540&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/07\/Falafel10.jpg?fit=1024%2C540&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":133,"url":"https:\/\/anjaschwerin.com\/food\/04\/kung-pao-chicken-with-water-chestnuts-and-peanuts\/","url_meta":{"origin":60,"position":1},"title":"Kung Pao Chicken with Water Chestnuts and Peanuts","author":"Anja","date":"April 2, 2012","format":false,"excerpt":"I love Chinese food, although I think authentic Chinese food is hard to find outside China. I spent two years of my childhood in China, and memories of foods, that we had back then, have been stuck with me ever since. It's been 30 years and some of my food\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/KungPaoChicken.jpg?fit=680%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/KungPaoChicken.jpg?fit=680%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/04\/KungPaoChicken.jpg?fit=680%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":381,"url":"https:\/\/anjaschwerin.com\/food\/03\/spaghetti-with-chorizo-chick-peas-and-spinach\/","url_meta":{"origin":60,"position":2},"title":"Spaghetti with Chorizo, Chick Peas and Spinach","author":"Anja","date":"March 19, 2010","format":"image","excerpt":"Inspired by a few green leafy vegetable recipes that\u00a0 combine either with chick peas or with Chorizo, I decided to throw everything together and make a quick weekday pasta dish out of it. I remember seeing Nigella Lawson once using Chorizo and scallop for a quick dinner dish on TV,\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":438,"url":"https:\/\/anjaschwerin.com\/food\/11\/baked-veggie-burger-buffet-sweet-potato-black-beans-and-chick-peas-anyone\/","url_meta":{"origin":60,"position":3},"title":"Baked Veggie Burger Buffet – Sweet Potato, Black Beans and Chick Peas, anyone?","author":"Anja","date":"November 21, 2009","format":"image","excerpt":"On lazy evenings, we often pull out just about any immediately edible stuff from the fridge, put it all on the dinner table and everyone can have whatever he feels like. That can be anything from a salad, over raw vegetables in a dip (hummus, etc. ) to a cheese\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/VeggieBurgers2.jpg?fit=1024%2C677&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/VeggieBurgers2.jpg?fit=1024%2C677&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/VeggieBurgers2.jpg?fit=1024%2C677&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/VeggieBurgers2.jpg?fit=1024%2C677&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":312,"url":"https:\/\/anjaschwerin.com\/food\/09\/barley-with-broad-beans-and-peas\/","url_meta":{"origin":60,"position":4},"title":"Barley with Broad Beans and Peas","author":"Anja","date":"September 10, 2010","format":"image","excerpt":"I regularly read the BBC Good Food magazine. A few weeks ago I was paging through the August issue hoping to get some inspiration for a Saturday night dinner. I found a Gordon Ramsay recipe of marinated lamb steaks with barley salad and thought that was it: lovely whole grains,\u2026","rel":"","context":"In "grains"","block_context":{"text":"grains","link":"https:\/\/anjaschwerin.com\/food\/category\/grains\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/09\/BarleyBroadBeans.jpg?fit=1024%2C706&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/09\/BarleyBroadBeans.jpg?fit=1024%2C706&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/09\/BarleyBroadBeans.jpg?fit=1024%2C706&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/09\/BarleyBroadBeans.jpg?fit=1024%2C706&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":493,"url":"https:\/\/anjaschwerin.com\/food\/08\/mutter-paneer-pea-and-cottage-cheese-curry\/","url_meta":{"origin":60,"position":5},"title":"Mutter Paneer (Pea and Cottage Cheese Curry)","author":"Anja","date":"August 21, 2009","format":"image","excerpt":"Mutter Paneer is an Indian vegetarian curry based on green peas and Indian cottage cheese (Paneer). It was one of the dishes I liked to try and cook myself at our curry night with friends the other day. It was a whole new cooking experience for me: by using yoghurt\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/08\/MutterPaneer2.jpg?fit=1024%2C625&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/08\/MutterPaneer2.jpg?fit=1024%2C625&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/08\/MutterPaneer2.jpg?fit=1024%2C625&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/08\/MutterPaneer2.jpg?fit=1024%2C625&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/03\/WasabiEdamame7-s.jpg?fit=680%2C1024&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":4,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/60\/revisions"}],"predecessor-version":[{"id":2430,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/60\/revisions\/2430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/619"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}