ingredients :
- 1 tsp seasoned nori sheets, crumbled
- 1 tsp shichimi togarashi (spicy Japanese seasoning – from supermarkets)
- 500g frozen whole edamame, thawed
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
cooking steps :
- For the lemon dressing, place all ingredients in a small bowl, season to taste and whisk to combine.
- To make the seasoning mixture, place the crumbled nori, togarashi and 2 tsp salt in a bowl and toss to combine.
- Half-fill a medium saucepan with salted water. Place over high heat and bring to the boil. Add edamame and blanch for 30 seconds, refresh in iced water, then drain. Place edamame in a large bowl and drizzle with extra olive oil.
- Preheat a lightly greased chargrill pan or barbecue to high. Grill edamame for 2-3 minutes until charred. Transfer to a bowl, add dressing and seasoning mixture to taste and toss to combine. Transfer to a large serving platter, scatter with extra seasoning mixture and serve immediately.
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