Here is my in-process recipe. Good for snacking on a Sunday afternoon, and probably a lager beer. Boil Edamame as you would -- rolling boil of salted water (I used Hawaiian salt), 5 minutes. Drain.
Steps taken
- Sprinkled Shiso Furikake over Edamame
- Squeezed a Meyer lemon - next time going to try lime
- Added canola oil -- flavorless, but it provides a mouthfeel carrier taste thing.
- Also added sugar -- 3 or 4 something more than pinches -- which was actually nice.
- Next time more Hawaiian salt in the salt water-- more oceany, or maybe some shoyu in the dressing.
Boiled green beans, so deep green and crunchy. Drain and cool. Stir-fry with high temp flavorless oil (canola for me). Btw when I stir-fried the beans at first started getting white milky outside scary thing -- so i tossed a few thinking that what happens to week old green beans. But the high temperature started charring the green beans nicely. So it's pre-char look.
Take the green beans into serving bowl, Aadd Shiso and a little salt. Put in fridge and eat cold. Pretty good. This is a finished recipe.
Shiso Furikake and something
What's up with all the Shiso? I realized I've got two bottles of this stuff -- which is crazy -- one bottle could easily last a couple of quarters and in reality could last a year. How much of this stuff can you sprinkle on rice? So if it ain't moving, it's gonna get Shiso Furikake -- an omlette might be nice. . . even a roasted chicken tucked under the skin -- or a steak -- maybe a baked potato, or pasta -- just the noodles tossed in olive oil, possibly butter -- and bonito flakes . Sidenote: my brother uses the left over jars for beer glasses. What about a Shiso Furikake cocktail? . . . lace the rim with sugar and Furikake -- and some vodka thing -- maybe pomegranate red thing or something greeeeeeen like a Midori. Have to think/experiment with that. I know, get a life.
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