I’ve been on a sushi kick recently, and exploring the web for various ideas on tuna tartare, poke, etc., and came across a recipe from Tyler Florence (love him) for sliced tuna with edamame puree on a wonton crisp. The puree intrigued me since I love edamame and it contained wasabi, another favorite of mine in the sushi world. I decided to try it last night, and am very happy I did! And, it’s so good that I could eat it by the spoonful.
I opted to make spicy tuna again to go with this (in a wonton cup) simply because I love my spicy tuna, but it would also be great with tuna tartare or slices of marinated tuna on top. I should also add that wonton cups or crackers are very simple to make and add a nice flavor (and crunch), so I’ll post those instructions here as well.
- 1/2 pound package frozen soy beans
- 1/2 tbsp. wasabi powder or paste (I added an additional 1/4 tsp. of regular wasabi)
- 1/2 tsp sea salt
- 1/2 lemon, juiced
- 3 tbsp. water
- 1 tbsp. canola oil
- Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor.
- Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans.
- Pour in the canola oil and puree until smooth. Refrigerate.
For the wontons cups or crackers, the package contains instructions on how to prepare them, but I prefer to bake mine. I picked up two different types – one from the grocery store which are egg roll wrappers, and the other, smaller wrappers from a Japanese market. Both taste the same, but obviously, the egg roll wrappers are much larger. To make the cups, I used the smaller ones and a mini cupcake pan. For crackers, you can cut either one diagonally, or use a cookie cutter to make different shapes. These instructions are for making the cups, as I think they make a pretty presentation and there are so many options in terms of what you can fill them with.
- 24 small wonton skins/wrappers
- 1/4 cup sesame oil
- Preheat oven to 400 degrees F.
- Take a mini cupcake pan & brush inside of each cup lightly with sesame oil.
- Place wonton wrappers inside the cups. (I like to brush the top of the wrappers with a little sesame oil before placing in pan, but this is optional.)
- Bake for approximately 6-8 minutes, until they get slightly brown & crisp.
- Fill with the edamame puree and tuna, or your choice of fillings.
2 thoughts on “Edamame Puree (and Wonton Cups)”
everything looks yummy! i recently had edamame puree in a restaurant in seattle…wonder if your recipe is the same…
Thank you! I’ve never had it before (until now), but would think there’s many variations. But if what you had contained wasabi, my recipe might be similar, or the same 🙂