My kids love this. Bring a medium-sized pot of salted water to a boil, dump in a bag of frozen edamame in the pod. Follow package directions, or, like me, just wait for the water to boil again and drain them in a colander. To eat them, hold one end and put the entire pod in your mouth; pull the pod out, using your teeth to pop out the edamame into your mouth. Don’t eat the pod!
Spinach Nori Rolls
from Sundays at Moosewood Restaurant cookbook
The only thing I would change about this appetizer is that I would make a full recipe…the recipe said it served 6 – 8 and there were 4 adults so I cut it in half, but 4 averagely-hungry adults, with adequate time before dinner is served, could easily eat the full recipe. You will need to buy a bamboo mat to make the rolls, which I found at Whole Foods.
- 1 lb. spinach, washed and stemmed
- 1/2 medium carrot, cut into 1” matchsticks
- 3 sheets nori (8 x 7”)
For dipping sauce:
- 1/4 cup tamari soy sauce
- 4 tsp. fresh lemon juice
- 2 tsp. wasabi powder mixed with 1 tsp. water to make a paste
Bring about an inch of water to a boil in a large pot; add the spinach, toss, then cover and simmer for 2 minutes.
Drain the spinach into a colander.
Bring another inch of water to boil in the pot; add the carrots, cover, and simmer for 1 minute. Drain into a sieve.
When the spinach has cooled, press all the liquid out of it, then wrap it in a clean kitchen towel and really squeeze. Pat the carrots dry with the towel, too.
Cut each nori sheet in two, so you have six sheets, 8 x 3.5”. Lay one sheet horizontally along a bamboo mat. Separate the spinach into six equal portions. Spread one portion along the bottom half of the nori; lay 1/6 of the carrots along the middle of the spinach.
Roll it tightly (the bamboo mat package has illustrations of how to roll, it wasn’t up to my local sushi restaurant’s standards but it stayed together!), using a little water on the edge to seal. Using a sharp knife, trim the ends if they are ragged, then cut the long roll into 6 or 8 equal pieces. Continue with the rest of the nori, spinach and carrot.
For the dipping sauce, combine the tamari and the lemon juice. To serve, arrange the rolls on a tray with the dipping sauce and the wasabi on the side. Have smaller, individual bowls ready for people to add their own wasabi to some dipping sauce depending on how much heat they like.
Entertaining tip: The nori rolls need to be made right before your company arrives, but the spinach and carrots can be cooked earlier in the day and kept in the fridge, as can the wasabi paste.