Ingredients
- 200g bag peeled frozen edamame beans (thawed). Reserve a few for decoration.
- 1 tbs yoghurt
- 1 tbs soy sauce
- 1 tbs tahini
- 1 tbs rice wine
- 1-2 tsp S&B Wasabi
- Pinch salt
Method
- Blend edamame first so they soften a bit. Add the rest of the ingredients and blend again. Place in shallow bowl and sprinkle with extra beans.
- Serve with rice crackers and vegetable sticks.
Product used in recipe
- S&B - Japanese Wasabi Tube Paste
