Lately, I’ve been reading a lot of cookbooks for entertainment and came across an edamame puree recipe while browsing through David Chang’s Momofuku cookbook. The cookbook recipe creates a puree that is very smooth without any chunks or texture, and forms a sauce for a steamed fish dish as part of a dinner meal. But in my version, I prefer to keep things a little textured and eat it along with some crackers as a delicious afternoon snack.
![Shilpa Iyer Recipes Edamame Spread](https://shilpaiyer.com/wp-content/uploads/sites/30786/2021/07/0S0A3333.jpg)
![](https://shilpaiyer.com/wp-content/uploads/sites/30786/2022/10/EdamameSpreadwithFurikake-828x1024.png)
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