Are you looking for a delicious and healthy addition to your meals? Look no further than mukimame! This versatile ingredient can be used in a variety of dishes, from savory stir-fries to sweet and satisfying salads. Whether you’re a busy professional or a stay-at-home parent, incorporating mukimame into your diet is a great way to get more nutrients and flavor into your meals.
In this article, we’ll explore 18 delicious mukimame recipes that are perfect for healthy meals. From classic stir-fries to innovative twists on traditional dishes, these recipes will show you the many ways you can use mukimame to elevate your cooking game. So, let’s get started!
Garlic Butter Mukimame Stir-Fry
Savor the sweet and savory flavors of this Asian-inspired stir-fry featuring mukimame, a type of Japanese green bean. This quick and easy recipe is perfect for a weeknight dinner or a light lunch.
Ingredients:
– 1 cup mukimame (or snap beans), trimmed
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Bring a pot of salted water to a boil. Blanch the mukimame for 3-4 minutes, or until tender but still crisp. Drain and set aside.
2. In a large skillet or wok, melt the butter over medium-high heat. Add the garlic and cook for 1 minute, until fragrant.
3. Add the soy sauce, honey, and mukimame to the skillet. Stir-fry for 2-3 minutes, until the beans are coated with the glaze.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions, if desired.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Spicy Mukimame and Quinoa Salad
This recipe combines the nutty flavor of quinoa with the spicy kick of mukimame, a type of Japanese preserved mustard green. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mukimame (Japanese preserved mustard greens), chopped
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mukimame, red bell pepper, and cilantro.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Lemon Herb Roasted Mukimame
Add a burst of citrusy flavor to your meal with this easy-to-make roasted mukimame recipe. Perfect for a weeknight dinner or special occasion, this dish is sure to delight.
Ingredients:
– 1 cup mukimame (baby bok choy)
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– 1 clove garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the mukimame and trim the ends.
3. In a large bowl, whisk together olive oil, lemon juice, parsley, and garlic.
4. Add the mukimame to the bowl and toss to coat evenly.
5. Season with salt and pepper to taste.
6. Spread the mukimame in a single layer on a baking sheet lined with parchment paper.
7. Roast for 12-15 minutes, or until tender and slightly caramelized.
Cooking Time: 12-15 minutes
Mukimame and Avocado Sushi Rolls
Experience the perfect blend of Japanese flavors with these unique sushi rolls, featuring creamy mukimame (edamame) and ripe avocado.
Ingredients:
– 1 cup cooked mukimame (edamame)
– 2 ripe avocados
– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 1 sheet nori seaweed sheets
– Optional: soy sauce and sesame seeds for garnish
Instructions:
1. Prepare the sushi rice according to package instructions using 1/4 cup of water.
2. Cut the cooked mukimame into small pieces.
3. Slice the avocados into thin wedges.
4. Lay a nori sheet flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 pieces of mukimame and an avocado wedge in the middle of the rice.
6. Roll the sushi using a bamboo mat or a clean tea towel. Apply gentle pressure to form a compact roll.
7. Slice into individual pieces, if desired. Serve with soy sauce and sesame seeds for added flavor.
Cooking Time: 10-15 minutes (including cooking time for mukimame)
Coconut Curry Mukimame Soup
Warm up with this creamy and comforting soup, infused with the richness of coconut and the subtle sweetness of mukimame (Japanese sweet potato). This easy-to-make recipe is perfect for a quick dinner or lunch.
Ingredients:
– 1 medium mukimame, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken or vegetable broth
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and ginger; cook for another minute.
3. Add mukimame, coconut milk, broth, and curry powder. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the mukimame is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Mukimame and Sweet Potato Buddha Bowl
A harmonious blend of sweet potatoes, savory mukimame (Japanese braised soybeans), and fresh greens creates a nutritious and satisfying Buddha bowl. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can of mukimame (Japanese braised soybeans)
– 2 tablespoons of sesame oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– Salt to taste
– Fresh greens (such as arugula or spinach)
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with sesame oil, salt, and a pinch of black pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Heat a small saucepan over medium heat. Add mukimame and cook, stirring occasionally, until heated through.
4. In a large bowl, combine roasted sweet potatoes, mukimame, sliced onion, and minced garlic.
5. Top with fresh greens and garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 25-30 minutes
Pesto Mukimame Pasta
This Italian-inspired recipe combines the creamy goodness of pesto with the sweetness of mukimame (edamame) for a unique and delicious pasta dish.
Ingredients:
– 8 oz. spaghetti
– 1/2 cup fresh basil leaves, chopped
– 1/4 cup pine nuts
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 cup mukimame (edamame), cooked and shelled
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and 1/4 cup mukimame. Blend until smooth.
3. Add cooked spaghetti to the pesto mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. Serve immediately, drizzled with extra virgin olive oil if desired.
Cooking Time: 15-20 minutes
Mukimame and Corn Chowder
Mukimame and Corn Chowder Recipe
Get cozy with this hearty and comforting corn chowder that incorporates the sweet flavor of mukimame (Japanese mustard greens) for a delightful twist.
Ingredients:
– 1 tablespoon butter
– 2 medium onions, diced
– 3 cups mukimame leaves, chopped
– 2 cups frozen corn kernels
– 1 cup chicken or vegetable broth
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add mukimame leaves and cook until wilted, about 2-3 minutes more.
4. Stir in corn kernels and broth; bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
6. Season with paprika, salt, and pepper to taste.
Cooking Time: 20-25 minutes
Teriyaki Mukimame Rice Bowl
A sweet and savory fusion of Japanese-inspired flavors, this Teriyaki Mochi Rice Bowl is a unique twist on traditional rice bowls. Perfect for a quick and satisfying meal or as a side dish to impress your friends.
Ingredients:
– 1 cup cooked Japanese short-grain rice (such as mochigome)
– 1/2 cup teriyaki sauce
– 1/4 cup unsalted butter, melted
– 1/2 cup diced green onions
– 1/4 cup toasted sesame seeds
– 1/4 teaspoon sea salt
– 6-8 pieces of mochi (Japanese rice cakes)
– Optional: grilled chicken, beef, or tofu for added protein
Instructions:
1. In a medium saucepan, combine cooked rice and teriyaki sauce. Stir until well combined.
2. Add melted butter, green onions, sesame seeds, and sea salt to the rice mixture. Stir until heated through.
3. Slice mochi into desired shapes or leave whole.
4. Assemble bowls by placing a scoop of the Teriyaki Mochi Rice mixture onto a plate, followed by 2-3 pieces of mochi.
5. Add grilled protein (if using) and serve immediately.
Cooking Time: 10 minutes
Mukimame and Kale Stuffed Peppers
Brighten up your dinner plate with these vibrant bell peppers filled with a flavorful mixture of mukimame, kale, and quinoa. This recipe is perfect for a quick and nutritious meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked mukimame (Japanese pickled ginger)
– 2 cups curly kale, stems removed and chopped
– 1/2 cup cooked quinoa
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together mukimame, kale, quinoa, olive oil, salt, and pepper.
4. Stuff each pepper with the mixture, filling to the top.
5. Cover baking dish with foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 35-40 minutes
Mukimame Hummus with Pita Chips
Savor the rich flavors of this Mediterranean-inspired hummus, made with roasted garlic and lemon juice, served with crispy pita chips.
Ingredients:
– 1 cup cooked chickpeas
– 2 cloves roasted garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 3 tablespoons water
– Pita chips for serving
Instructions:
1. In a blender or food processor, combine chickpeas, roasted garlic, lemon juice, tahini, and olive oil.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Season with salt to taste.
4. Serve warm or at room temperature with pita chips.
Cooking Time: 10 minutes
Enjoy your delicious Mukimame Hummus with Pita Chips!
Mukimame and Chickpea Curry
Discover the flavors of Southeast Asia with this vibrant curry recipe, featuring tender mukimame (Chinese mushrooms) and creamy chickpeas.
Ingredients:
– 1 cup mukimame, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili flakes
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in curry powder, cumin, turmeric, and chili flakes; cook for 30 seconds.
5. Add mukimame and chickpeas; stir to combine.
6. Pour in coconut milk and season with salt to taste.
7. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Mukimame and Tofu Stir-Fry
This recipe combines the nutty flavor of mukimame (Japanese sweet potato noodles) with the savory taste of pan-seared tofu, all in a quick and easy stir-fry.
Ingredients:
– 1 cup mukimame
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Cook mukimame according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Add onion and garlic; stir-fry until onion is translucent.
4. Add cooked mukimame, soy sauce, and oyster sauce (if using) to the pan. Stir-fry for 2-3 minutes.
5. Return tofu to the pan and stir-fry everything together for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions and serve hot.
Cooking Time: 15-20 minutes
Mukimame and Mushroom Risotto
This Japanese-inspired risotto combines sweet mukimame (edamame) with earthy mushrooms, resulting in a creamy and savory dish perfect for a quick weeknight dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup mukimame (edamame), cooked and shelled
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in mushrooms and mukimame. Cook for an additional 2-3 minutes.
5. Remove from heat; season with salt and pepper. Serve with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-35 minutes
Mukimame and Spinach Frittata
Mukimame and Spinach Frittata: A Healthy Breakfast Option
This recipe combines the nutty flavor of mukimame (Japanese sesame seeds) with the earthy taste of spinach, all wrapped up in a fluffy frittata. Perfect for breakfast or brunch!
Ingredients:
– 6 eggs
– 1 cup fresh spinach leaves
– 2 tbsp mukimame
– Salt and pepper to taste
– 1 tsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in a non-stick skillet over medium heat. Add spinach and cook until wilted.
4. Pour the egg mixture over the spinach.
5. Sprinkle mukimame evenly over the top.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set.
7. Remove from the oven and let cool for a few minutes before slicing and serving.
Cooking Time: 20-25 minutes
Mukimame and Carrot Slaw
A refreshing and crunchy slaw perfect as a side dish or topping for your favorite Asian-inspired meals.
Ingredients:
– 1 cup mukimame (Japanese sweet bean sprouts)
– 2 medium carrots, peeled and grated
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, combine mukimame and grated carrots.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil.
3. Pour the dressing over the mukimame-carrot mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions if desired.
6. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required!
Mukimame and Black Bean Tacos
Experience the flavors of Japan and Mexico combined in this unique and delicious recipe. Mukimame, a type of Japanese pickled ginger, adds a tangy twist to traditional black bean tacos.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup Mukimame (Japanese pickled ginger), thinly sliced
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. Heat olive oil in a pan over medium heat. Add diced onion and cook until translucent.
2. Add minced garlic and cook for an additional minute.
3. Stir in cooked black beans, cumin, salt, and pepper. Cook for 2-3 minutes or until heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by spooning black bean mixture onto tortillas and topping with sliced Mukimame.
6. Add desired toppings, such as shredded cheese, sour cream, and cilantro.
Cooking Time: 15 minutes
Mukimame and Coconut Rice Pilaf
Discover the delightful fusion of Japanese and Indian flavors in this aromatic rice pilaf, infused with mukimame (Japanese cornstarch-based noodles) and creamy coconut milk.
Ingredients:
– 1 cup mukimame noodles
– 2 cups cooked white rice
– 1 can (14 oz) coconut milk
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook mukimame noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in cooked rice, coconut milk, cumin, and salt. Cook for 5-6 minutes or until the liquid is absorbed and the mixture is creamy.
5. Add cooked mukimame noodles to the skillet and stir to combine.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your meal game with these delicious Mukimame recipes! With its nutty flavor and impressive nutritional profile, Mukimame (also known as snow peas) is a superfood that deserves to be showcased in various dishes. From savory stir-fries to refreshing salads, and even sweet sushi rolls, there’s something for every taste bud. In this article, we’ll take you on a culinary journey through 18 mouth-watering recipes that will inspire you to get creative with Mukimame. Whether you’re looking for a quick weeknight dinner or a show-stopping brunch, these healthy meals are sure to please.
