Edamame Hummus with Miso and Sesame*

edamame-hummus

Edamame Hummus with Miso and Sesame*

Yield 8 Servings

This innovative dip recipe is featured in the April 2015 issue of Cooking Light Magazine.

Ingredients

Instructions

  1. Place 1½ cups thawed frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 4 minutes. Drain.
  2. Combine miso, lemon juice, olive oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in the bowl of a food processor or blender; process edamame mixture until smooth.
  3. Drizzle hummus with toasted sesame oil, and sprinkle with 1 tablespoon edamame and sesame seeds.

 

 

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BBQ Miso Chicken

 

BBQ Miso Chicken

Yield 6 Servings

 

 

Ingredients

Instructions

  1. In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
  2. Preheat grill for medium-high heat.
  3. Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.

Notes

Courses Main Dish

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