Edamame and Shio Kombu Cream Cheese

Ingredients

• 250 g Frozen edamame, in pods (If using shelled edamame, use approximately 120 g. Boil or thaw, then remove from the pods; some is chopped for coating.)
• 200 g Cream cheese (Bring to room temperature.)
• 20 g Shio kombu, salted kombu (Some is used to coat the outside of the shaped cream cheese.)
• 1 tbsp Honey (Drizzle over the dish just before serving.)
• Crackers (As needed, for serving.)
• Black pepper (Optional; sprinkle lightly. The source notes that it pairs well with wine.)

Steps

1. 1

   Boil the frozen edamame, or thaw it according to the package directions. Remove the beans from their pods. Chop some of the edamame for coating the outside later.

2. 2

   Bring the cream cheese to room temperature so it is soft enough to mix.

3. 3

   Add the edamame and shio kombu to the softened cream cheese and mix until evenly combined.

4. 4

   Place the mixture on plastic wrap and shape it into a log.

5. 5

   Coat the surface of the log with the chopped edamame and shio kombu.

6. 6

   Transfer the log to a serving dish and drizzle with honey just before serving.

7. 7

   Arrange crackers alongside the cream cheese. Add a light sprinkle of black pepper if desired, and serve.

Notes

The source recommends adding the honey immediately before eating so its flavor remains pronounced. The cream cheese mixture can also be served with baguette or vegetable sticks instead of crackers. The source does not specify a chilling time or oven/cooking temperature.

Nutrition per serving

• appetizer
• snack
• no-bake
• savory-sweet
• Japanese-inspired
• vegetarian
• party food
• wine pairing