Edamame salad with black rice and yuzu dressing

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Rachel Walker’s beautiful edamame salad recipe with black rice and yuzu will add a slice of colourful drama to any lunch box, or work equally well as a dramatic side dish to lightly steamed fish or seared meat.

First published in 2015

It's true that you eat with your eyes – and although a steamed fillet of fish on a bed of rice makes a light and elegant lunch, it doesn't make for a visually exciting one. The black rice and pop of colour from the edamame beans brings a bit of drama to the plate, but it's the yuzu dressing which really ramps up the flavour.

The Japanese ingredient has fragrant, almost floral citrus notes. Somewhere between orange blossom and lemon juice. It makes this a versatile recipe, which works just as well as the base of a lunchbox salad, as it does as a bed of rice to place a fillet of steamed fish or seared meat on.

Ingredients

Metric

Imperial

Edamame salad

Yuzu dressing

Method

1
Cook the black rice according to packet instructions
2
Meanwhile, place the oil, yuzu, sake, soy and ginger into a jam jar and shake until all the ingredients are combined
3
Tip the warm rice into a mixing bowl and stir 2 tablespoons of the dressing through it. Stir in the edamame beans and spring onions
4
Reserve the remaining dressing to drizzle over the fillet of steamed fish or seared meat to lay on the bed of rice
First published in 2015

Rachel is a cook, food writer (food editor of Reader's Digest) and all-round epicurean.

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