Japanese food is by far one of my favorite. It has the right balance of sharp flavors spaced by mellow notes in between. Last week we had the lovely guest Johanne come out and whip up her edamame soup. Along with it we rolled up some fresh sushi rolls and snappy ginger cookies. We posted in the past how to make great sushi rice, so I will just mention that the rolls we served Thursday had oshinko—pickled radish—and marinated burdock rook. Both can be purchased at any Asian grocery store.
Remember that next week is the last mohubbs of the semester, and we are going to make it a real feast. See you there.
- 1 yellow onion diced
- 2 cloves garlic
- 1 med potato cubed
- 1 bag of frozen shelled edamame
- Stock to cover
- Sesame oil
- Toasted walnuts
Fry the onion and garlic until translucent. Add the potato and edamame and enough stock to cover all the ingredients. Bring to a boil and turn down to simmer for twenty minutes. When the potatoes are tender, puree either with a hand blender or by adding to a blender in batches. Simmer five more minutes. Garnish with toasted walnuts and a few drops of sesame oil.