Chilled 'Zunda' Pounded Edamame Paste

Name: Chilled 'Zunda' Pounded Edamame Paste
Cuisine: American
Ingredients: 200 grams Edamame (boiled in salt water, and shelled); 50 grams Sugar

cookpad.japan @cookpad_jp

I love zunda and wanted to eat a lot, so I came up with this recipe.

I used edamame boiled in salt water that I found on sale. By straining the edamame, you save time by both removing the inner skins and mashing them at the same time. This will be made a lot easier if you parboil until tender. The usual way to make zunda is to remove the inner membrane from the edamame and then mash with a mortar and pestle. Recipe by Yupun

I love zunda and wanted to eat a lot, so I came up with this recipe.

cookpad.japan @cookpad_jp

I love zunda and wanted to eat a lot, so I came up with this recipe.

Saved

Ingredients

200 gramsEdamame (boiled in salt water, and shelled)
50 gramsSugar

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Steps

1

Cover the shelled edamame in hot water and parboil once more on high heat while mixing with a fork. Removing the thin membrane that rise to the surface.
2

Once tender, transfer to a colander, lightly draining the boiled liquid into a pot. Do not discard the liquid.
3

A little at a time, pass the mashed edamame through a strainer. Dissolve the sugar in the remaining liquid, then add to the mashed edamame.
4

Pass the remaining liquid through a sieve, knead to your desired texture, then serve.
5

Try it with mochi dumplings, ice cream, cream puffs, etc. For the mochi dumplings, see.
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