While I was looking through Pinterest, I saw green peas potage and thought I could make potage with Edamame soybeans instead, because why not?! Also I can share the easiest way to make white sauce using microwaves!
Edamame soybeans are on every Japanese restaurants’ appetiser menu because they are so simple, can be cooked quickly, and are very delicious. To be honest, I actually did not know Edamame are young soy beans, because they look so different. Edamame is an excellent source of protein and is also naturally gluten free. Also Edamame contains various beneficial minerals such as magnesium, calcium, and potassium.
Edamame soybeans are so popular in Australia, every Japanese restaurant serves Edamame soybeans as an appetiser. Nowadays you can even buy frozen shelled Edamame from major supermarkets in their frozen food section where you get frozen peas and corn. For this recipe, I used already shelled Edamame soybeans. You can buy them either shelled or not shelled. If you are going to eat it as snack, not shelled one may be good but I did not bother to defrost and remove the shells myself. So this recipe is super easy because it uses unshelled edamame soybeans and now I am going to share another white sauce hack.
White sauce is something that I make from scratch but there is a recipe that I have been using again and again because it is just so easy to make using a microwave. I found this recipe from a cooking magazine called “Orange Page” in Japan a long time ago and I kept it in my recipe collection. It is so old and I can not remember which issue the recipe was in exactly. You need 50g butter and 50g plain flour, then microwave for 1 and a half minutes (depending on your microwave), stir them well then add milk and cover with cling wrap and microwave again for 3 minutes. Stir well and put it back to microwave for a further 2 minutes. Remove and stir well and then it’s done! 20g of this white sauce was used for Edamame soybeans potage. It will keep in the fridge for a few days and can be frozen in a ziplock bag in the freezer for about a month.
- white Sauce
- 50 g butter
- 50 g plain flour
- 2 cups 500ml milk
- Salt and pepper to taste
- Edamame soybeans potage
- 25 g white sauce
- 1/3 cup 80ml cream
- 11/4 cups 300ml milk
- 180 g Edamame Soybeans shelled and frozened
- 50 g onion
- 2 tbs butter
To make the white sauce, place the butter and plain flour in a bowl and microwave for 2 minutes and 30 seconds.
Take the bowl out of the microwave and stir well.
Add the milk gradually and stir well.
Cover the bowl with cling wrap and microwave for 3 minutes.
Take the bowl out of the microwave and remove the cling wrap and stir well.
Put the cling wrap back on the bowl and microwave for a further 2 minutes.
Take it out of the microwave and stir well.
To make the potage, slice the onion thinly and defrost the soybeans.
Heat 1tbs butter in a frying pan over medium heat.
Add the onion and soybeans to cook.
In a large bowl pour the milk, cream, and white sauce and mix them well.
Add the cooked onion and edamame soybeans and beat them with a hand held electric mixer.
Strain the soup into a large sauce pan and bring to simmer.
Add salt and pepper to taste and drizzle a little bit of cream to serve.