Edamame Salad

Edamame Salad

A refreshing edamame salad perfect for hot summer nights.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

300 g (10.5 oz)


1/3 piece


a dash



3 tsp

3 Tbsp

2 Tbsp

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


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

Cooking Basics

Cucumbers - thin rounds

Cut off both ends, and then slice from end to end at consistent widths.

Yam cake - parboiling

If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.  
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.


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