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Edamame and cucumber salad

This edamame and cucumber salad is a simple Japanese side dish - perfect for a Bento lunch-box or it goes well with Teriyaki chicken or salmon.
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large cup of fresh or defrosted edamame
  • ½ cucumber
  • 4 spring onions
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp Mirin or rice wine
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • Drop of Lime juice

Method
 

  1. Steam or blanch the edamame beans until tender, then rinse them under cold water. Drain and put them in a bowl.
  2. Cut the cucumber in half lengthwise, then scoop out the soft flesh. Slice these into half-moon shapes, then cut them in half. Add these to the beans.
  3. Thinly slice the spring onions, then add to the beans.
  4. Add the soy sauce, rice wine vinegar, Mirin and sesame oil to the salad. Toss gently. Taste and adjust it to your liking - you can add some lime juice too.
  5. Scatter the sesame seeds on top of the salad then serve.