A hearty, creamy dip made with edamame, white miso and sesame oil, with rice vinegar for freshness. Serve with crunchy radishes and cucumber for dipping.
Edamame has a naturally mellow, slightly sweet flavor and enough structure to blend into a hearty dip. White miso adds saltiness and umami, while sesame oil brings a nutty aroma. Rice vinegar keeps everything fresh and stops the dip from tasting heavy or flat. The seasonings are deliberately limited, so the beans remain recognizable and the dip is a little different from a classic bean spread with garlic and lemon.
A short cooking time is important here. Frozen shelled edamame is usually already blanched, but a few minutes of cooking makes it tender enough to blend until smooth. Don’t cook the beans any longer than necessary: they should be soft, but not mushy. Save some of the cooking water before draining them. A small splash helps the blender get going and makes the dip creamy without adding extra oil. Add the liquid gradually; the dip should stay thick enough to cling to a radish.
White miso is milder and usually less intense than darker miso, making it a good match for edamame’s subtle flavor. Miso varies in saltiness from brand to brand, so taste before adding extra salt. If you don’t have white miso, use a light miso, but start with a little less and then adjust the seasoning. Rice vinegar gives a gentle, clean acidity; mild white wine vinegar can be used instead, though it tastes a little sharper. Sesame oil is concentrated, so a small amount is enough.
Radishes and cucumber give the dish the bite and refreshing contrast it needs alongside the creamy dip. Cut them into sturdy sticks or wedges that are easy to hold. The dip works well on a drinks table, but can also be served as a starter with other raw vegetables and crackers. Sprinkle the sesame seeds over the dip just before serving so they keep their light crunch. If making the dip ahead, cover and refrigerate it, then serve it cold or let it sit briefly at room temperature; stir in a teaspoon of water if it has become a little firmer.
Bring a pot of water with a pinch of salt to a boil. Cook the edamame for 4 minutes, or until the beans are tender. Scoop 100 ml of the cooking water from the pot and drain the edamame.
Put the edamame in a blender or food processor with the white miso, sesame oil, rice vinegar and 2 tablespoons of the cooking water. Blend into a thick, creamy dip. If needed, add more cooking water a little at a time.
Taste and adjust the balance with a little more rice vinegar or miso, if needed. Spoon the dip into a bowl and sprinkle with sesame seeds.
Cut the radishes into quarters and the cucumber into sturdy sticks. Serve alongside the dip.
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