Edamame & Tomato Salad (Side dish or bento box filler)

Serving size 1-2 people:


1 cup of Edamame fresh or frozen

Aprox 6 grape or cherry Tomatoes

1-2 tablespoons of Japanese Mayonnaise

1 Negi or green Onion stalk (1/2 inch of the whites and 1/2 of the top for garnish)

Salt and pepper to taste

  1. In a small sauce pan add 1 teaspoon of salt and boil the edamame for 5 minutes until tender, reserve 1 table spoon of the cooking liquid for the sauce and drain the rest with a colander
  2. Wash and cut the tomatoes into quarters
  3. Thinly slice your white onion and add to your peas, slice the green portion and reserve for garnish
  4. In a small mixing bowl combine the mayo & now cooled cooking water that you reserved, then mix in the drained and cooled edamame & onion until evenly coated in the sauce, add salt and pepper to taste
  5. Lastly mix in your quartered tomatoes to coat & garnish with the green portion of the onion. While you can eat at room temp, I perffer mine chilled.

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