Top Chef Shares His Two-Minute Edamame Dip Recipe — And It’s So Easy ANYONE Can Make It
- The recipe for edamame dip served at a top Sydney pub has been shared online
- It’s the brainchild of Ben Greeno, chef at The Paddington
- The pub is part of billionaire Justin Hemmes’ Merivale restaurant empire
The easy recipe for an edamame dip served at a top Sydney pub has been shared online for residents to try during lockdown – and it only takes two minutes to make.
The dip is the brainchild of Ben Greeno, executive chef at The Paddington, part of billionaire businessman Justin Hemmes’ Merivale restaurant empire.
Fast, healthy and delicious, Mr Greeno makes it with six ingredients: edamame, white soy sauce, Greek yogurt, wasabi, Mirin – a Japanese rice wine – and salt.
The recipe has been shared on the Merivale website as part of the ‘Lockdown Recipe’ series, which says the dip can be served with raw vegetables, crackers or chips, or spread on bread to take homemade sandwiches to a whole new level of flavor.
The easy recipe for an edamame dip (pictured) served at a top Sydney cafe has been shared online for residents to try during lockdown – and it only takes two minutes to make
“The edamame dip has been on the menu at The Paddington for years and it’s still one of our most popular dishes.” Mr Greeno wrote in the post.
He continued, “It’s great to make at home because it’s so versatile — eat it in front of the TV with chips or crudités, have it as an appetizer, or add it to a salad or rice bowl.”
The chef said the dip is packed with protein and vitamins, making it a healthy option for incarcerated Australians.
Fast, healthy and delicious, Mr Greeno makes it with six ingredients: edamame, white soy sauce, Greek yogurt, wasabi, Mirin – a Japanese rice wine – and salt
Two-minute recipe from a top chef for edamame dip
500g edamame ready to eat
2 tbsp white soy
2 tbsp yogurt
1 tbsp Mirin (a Japanese rice wine)
1 tbsp wasabi
Pinch of salt
1. Blend edamame in a food processor.
2. Add all other ingredients and blend until half is smooth, with some chunks left.
3. Serve with crackers, chips or raw vegetables.
For the dip, prepare 500 grams of ready-made edamame in a food processor, then add two tablespoons of soy sauce, two tablespoons of yogurt, one tablespoon of rice wine, one tablespoon of wasabi and a pinch of salt.
The mixture should be blended again until it is slightly smooth but still has some bits in it.
“You want some texture here,” Mr. Greeno said.
The dip can then be served with chips, crackers or raw vegetables as desired.
But anyone who struggles to cook for another two minutes at home can order the dip ready-made from The Paddington, right at your doorstep.