Photo: Edamame Salad

A refreshing bean salad for a hot summer night.

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

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300 g (10.5 oz)


1/3 piece


a dash


2 tsp

2 tsp


3 tsp

3 tbsp

2 tbsp

1 tbsp

1 tsp


  1. Boil edamame in lightly salted water, remove, peel shells and set aside.
  2. Slice the cucumbers into small, thin pieces. Lightly cover in salt and press dry between paper towels.
  3. Slice the konnyaku into 1.5 cm (0.6 in) thin cubes. Boil and strain and place in a pot with (A). Heat for a short while.
  4. Wrap the tofu in a towel, lightly compress to dry well.
  5. Add the edamame, cucumber and konjac in a bowl. Carefully break apart the tofu and add piece by piece. Mix all together well and pile in a small bowl. Mix (B) and pour on as dressing.