3-Ingredient Yuzu Edamame Saute Recipe
Yuzu edamame saute is an elegant name for an elegant dish that will not disappoint. Recipe developer Michelle Bottalico has created an edamame recipe that calls for only three ingredients, and each ingredient has been carefully selected to create a lovely dish with harmonious flavors and textures. Edamame is the star.
- ¼ medium head of cauliflower
- 1 tablespoon avocado oil
- 1 cup shelled edamame, defrosted if frozen
- 2 tablespoons ponzu sauce
- ¼ teaspoon salt, or to taste
- Cut the cauliflower into medium chunks that will fit in the tube of a food processor.
- Fit the food processor with a grating disc and grate the cauliflower by pushing it through the tube. Alternatively, cut the half head of cauliflower in half and grate with a box grater or mince as finely as you can by hand.
- Pat the cauliflower dry to remove excess moisture.
- Heat the oil in a large skillet on medium-high. Work in batches if you have a smaller pan so the ingredients don't get overcrowded and steam.
- Add the cauliflower and stir to coat in the oil. Let it cook for 2 minutes.
- Add the edamame and stir well. Cook for an additional 4-5 minutes until lightly browned.
- Stir in the ponzu sauce and cook for an additional minute.
- Remove the pan from the heat and stir in the salt. Taste and adjust for salt if desired.
- Serve hot.
Yuzu ponzu sauce, or ponzu sauce, is made with yuzu, a tart citrus fruit that resembles a lemon. While not as well-known as soy sauce, ponzu sauce has a brighter and more complex flavor profile, and it gives this dish salty, tangy, citrusy, and umami notes all in one.
With complex flavor notes, it's hard to believe this dish has only three ingredients. Keep this recipe in mind if you want to serve a tasty and unique vegetarian dish that's sure to impress.
Gather your yuzu edamame saute ingredients
For this recipe, you'll first need ¼ of a medium head of cauliflower. A medium head weighs about 1 ½ pounds and produces about 6 cups of raw cauliflower rice, which shrinks to 4 ½ cups when cooked. The quarter head of cauliflower should give you about 1 ½ cups raw and just over 1 cup cooked cauliflower rice. You can substitute 1 cup of packaged raw riced cauliflower if desired. You'll also need avocado oil, shelled edamame (defrosted first if frozen), ponzu sauce, and salt.
