Are you looking for a versatile ingredient that can add a burst of flavor and nutrition to any meal? Look no further than mukimame! These tiny, crunchy soybeans are a staple in many Asian cuisines, and we’re excited to share our favorite 18 Mukimame Recipes with you.
From savory stir-fries to sweet salads, these recipes showcase the incredible versatility of mukimame. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, there’s something on this list for everyone.
In this article, we’ll dive into everything from classic garlic butter mukimame with lemon zest to spicy sriracha mukimame stir-fry and creamy avocado mukimame salad. We’ll also explore international flavors like Thai-inspired coconut milk curry and Mediterranean-style feta salad.
So what are you waiting for? Let’s get started on this culinary adventure and discover the incredible world of mukimame!
Garlic Butter Mukimame with Lemon Zest
This recipe elevates the humble mushroom with the pungency of garlic and the brightness of lemon zest. Perfect as an appetizer or side dish, it’s sure to please.
Ingredients:
– 1 cup mukimame (baby corn)
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add mukimame, salt, and pepper. Cook for 2-3 minutes, until mushrooms are tender.
5. Stir in lemon juice and zest. Cook for an additional minute.
6. Serve warm.
Cooking Time: 10-12 minutes
Spicy Sriracha Mukimame Stir-Fry
A spicy twist on traditional mukimame (Japanese-style stir-fry), this recipe combines the bold flavors of Sriracha sauce with succulent mussels and crunchy vegetables.
Ingredients:
– 1 pound mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons Sriracha sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic; stir-fry until softened, about 3 minutes.
3. Add the bell peppers; continue stir-frying for another 3-4 minutes.
4. Add the mussels, Sriracha sauce, salt, and pepper. Stir-fry until the mussels open, about 5-7 minutes.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-17 minutes
Creamy Avocado Mukimame Salad
This refreshing salad combines the creamy richness of avocado with the nutty sweetness of mukimame, perfect for a light and satisfying meal or side dish. With just a few simple ingredients, you can create a flavorful and nutritious treat that’s sure to please.
Ingredients:
– 2 ripe avocados, diced
– 1 cup mukimame (edamame), cooked and shelled
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped scallions or cilantro for garnish (optional)
Instructions:
1. In a medium bowl, combine diced avocado and mukimame.
2. In a small bowl, whisk together Greek yogurt and lemon juice until smooth.
3. Pour the yogurt mixture over the avocado-mukimame mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions or cilantro, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Roasted Mukimame with Sea Salt and Rosemary
This recipe brings out the natural sweetness of mukimame, a type of Japanese sweet potato, by roasting it to perfection with a hint of sea salt and fragrant rosemary. Perfect as a side dish or used in salads.
Ingredients:
– 2 large mukimame, peeled and cubed
– 2 tbsp olive oil
– 1 tsp sea salt
– 2 sprigs fresh rosemary, chopped
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss mukimame with olive oil, sea salt, and rosemary until well coated.
3. Spread the mukimame mixture in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. Season with additional salt to taste.
Cooking Time: 20-25 minutes
Miso Glazed Mukimame with Sesame Seeds
Elevate your snack game with this easy-to-make recipe that combines the natural sweetness of mukimame (boiled soybeans) with the savory umami flavor of miso paste. This simple yet flavorful dish is perfect for a quick pick-me-up or as a side dish for your favorite meals.
Ingredients:
– 1 cup mukimame (boiled soybeans)
– 2 tablespoons white miso paste
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1/4 teaspoon grated ginger
– 1/4 teaspoon sesame oil
– Sesame seeds for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, whisk together miso paste, honey, rice vinegar, and grated ginger.
3. Bring the mixture to a simmer over medium heat, then reduce heat to low and let cook for 5 minutes.
4. Add sesame oil and stir to combine.
5. Arrange mukimame on a baking sheet lined with parchment paper.
6. Brush miso glaze evenly over the mukimame.
7. Sprinkle sesame seeds over the top.
8. Bake for 10-12 minutes or until the glaze is caramelized.
Cooking Time: 15-17 minutes
Herbed Mukimame and Quinoa Bowl
Elevate your meal game with this flavorful and nutritious bowl, featuring tender mukaime and quinoa cooked to perfection.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mukaime (Japanese-style braised beef), diced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Optional: sesame seeds, pickled ginger, or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mukaime and cook for an additional 2-3 minutes.
5. Stir in soy sauce, honey, salt, and pepper.
6. Serve quinoa topped with the herbed mukaime mixture, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Sweet and Tangy Mukimame Slaw
This refreshing slaw is a perfect accompaniment to your favorite Asian-inspired dishes. The sweet and tangy flavors will complement the crunch of mukimame, adding a delightful twist to any meal.
Ingredients:
– 1 cup mukimame (Japanese edamame)
– 1/2 cup mayonnaise
– 1/4 cup granulated sugar
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Steam mukimame according to package instructions until tender.
2. In a medium bowl, whisk together mayonnaise, sugar, rice vinegar, soy sauce, grated ginger, and red pepper flakes (if using).
3. Add the steamed mukimame to the dressing and toss until well coated.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions if desired.
6. Serve chilled or at room temperature.
Cooking Time: 10-12 minutes (including steaming time)
Garlic Parmesan Roasted Mukimame
Elevate your snack game with this easy and flavorful recipe that combines the richness of parmesan cheese, the pungency of garlic, and the natural sweetness of mukimame.
Ingredients:
– 1 cup mukimame
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the mukimame and pat dry with paper towels.
3. In a bowl, mix together minced garlic, Parmesan cheese, and salt.
4. Add the mukimame to the bowl and toss until evenly coated with the garlic-Parmesan mixture.
5. Drizzle olive oil over the mukimame and toss again to combine.
6. Spread the mukimame on a baking sheet in a single layer.
7. Roast in the preheated oven for 10-12 minutes, or until crispy and golden brown.
Cooking Time: 10-12 minutes
Thai-Inspired Coconut Milk Mukimame Curry
This creamy and aromatic curry is a twist on traditional Japanese mukimame (boiled soybeans), infused with the bold flavors of Thailand. Serve over steamed rice or noodles for a satisfying and flavorful meal.
Ingredients:
– 1 cup dried mukimame (soybeans)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 1 teaspoon Thai red curry paste
– 1/4 teaspoon salt
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse mukimame and soak in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
3. Add garlic and ginger; cook for an additional minute.
4. Stir in curry paste and cook for 1-2 minutes, until fragrant.
5. Pour in coconut milk and bring to a simmer.
6. Add mukimame and salt; stir to combine.
7. Reduce heat to low and let curry simmer for 10-15 minutes or until mukimame are tender.
8. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Smoky Paprika Mukimame Snack Mix
Elevate your snack game with this addictive blend of savory and spicy flavors.
Ingredients:
– 1/2 cup mukimame (roasted chickpeas)
– 1/4 cup smoked paprika
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, toss mukimame with olive oil and salt until evenly coated.
3. Spread the mukimame on a baking sheet in a single layer.
4. Roast for 10-12 minutes or until crispy.
5. Remove from oven and stir in smoked paprika and Parmesan cheese.
6. Return to the oven for an additional 2-3 minutes, or until the flavors are evenly distributed.
Cooking Time: 15-17 minutes
Enjoy your delicious Smoky Paprika Mukimame Snack Mix!
Lemon Pepper Mukimame with Fresh Dill
Brighten up your mealtime with this refreshing and nutritious side dish, bursting with citrusy flavor and a hint of peppery goodness. Lemon pepper mung bean is a delightful combination that’s perfect for any occasion.
Ingredients:
– 1 cup dried mung beans, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon black pepper, coarsely ground
– 2 tablespoons olive oil
– 1/4 cup chopped fresh dill
– Salt to taste
Instructions:
1. Rinse the mung beans and soak them in water or broth for at least 8 hours or overnight.
2. Drain and rinse the mung beans, then cook them in a medium saucepan with 2 cups of fresh water or broth until tender, about 20-25 minutes.
3. In a small bowl, whisk together lemon juice and black pepper.
4. Stir the lemon-pepper mixture into the cooked mung beans.
5. Heat olive oil in a non-stick pan over medium heat. Add the chopped dill and cook for 1 minute, or until fragrant.
6. Combine the mung bean mixture with the dill-infused oil. Season with salt to taste.
Cooking Time: 25-30 minutes
Maple Glazed Mukimame with Toasted Almonds
Elevate your side dish game with this sweet and savory maple glazed mukimame, perfectly complemented by toasted almonds. This simple recipe is sure to impress at any gathering.
Ingredients:
– 1 cup mukimame (snow peas)
– 2 tablespoons pure Canadian maple syrup
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– 1/4 teaspoon salt
– 1/4 cup sliced almonds
– 1 tablespoon brown sugar
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together maple syrup, soy sauce, and brown sugar.
3. Bring a large pot of water to a boil, then blanch mukimame for 30 seconds. Shock in an ice bath, then pat dry with paper towels.
4. In a separate pan, toast almonds over medium heat until fragrant and lightly browned (about 5 minutes).
5. In a small saucepan, combine maple syrup mixture and vegetable oil. Bring to a simmer over medium-low heat.
6. Add blanched mukimame to the glaze and toss to coat.
7. Transfer mukimame to a baking dish and top with toasted almonds.
8. Bake for 10-12 minutes or until mukimame is tender.
Cooking Time: 15-17 minutes
Mediterranean Mukimame and Feta Salad
A refreshing twist on traditional salad, this Mediterranean-inspired recipe combines crunchy mukimame (cracked wheat) with tangy feta cheese, cherry tomatoes, and a hint of lemon zest.
Ingredients:
– 1 cup mukimame (cracked wheat)
– 1/2 cup crumbled feta cheese
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the mukimame according to package instructions until lightly toasted.
2. In a large bowl, combine the cooked mukimame, crumbled feta cheese, cherry tomatoes, and chopped parsley.
3. Drizzle the olive oil and lemon juice over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Spicy Mukimame and Edamame Hummus
Elevate your snack game with this creamy and spicy dip featuring mukimame (boiled soybeans) and edamame. Perfect for a quick party or movie night.
Ingredients:
– 1 cup cooked mukimame
– 1/2 cup cooked edamame
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine mukimame, edamame, tahini, lemon juice, garlic, soy sauce, sesame oil, and cayenne pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning with salt, pepper, or more cayenne if desired.
4. Transfer to a serving bowl and garnish with toasted sesame seeds or chopped scallions, if desired.
Cooking Time: 5 minutes (prep) + blending time
Balsamic Glazed Mukimame with Roasted Garlic
Elevate your roasted vegetables game with this sweet and savory Balsamic Glaze, perfectly paired with the pungency of roasted garlic.
Ingredients:
– 1 large mukimame (Japanese sweet potato), peeled and cubed
– 2 heads of garlic, separated into individual cloves
– 1/4 cup balsamic glaze
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the garlic cloves with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized and tender.
3. In a separate bowl, whisk together the balsamic glaze and remaining 1 tbsp of olive oil.
4. Place the mukimame cubes on a baking sheet lined with parchment paper. Brush with the balsamic glaze mixture, ensuring even coverage.
5. Roast in the oven for 25-30 minutes or until the mukimame is tender and caramelized.
6. Garnish with roasted garlic cloves and fresh thyme leaves (if using). Serve warm.
Cooking Time: Approximately 45-50 minutes
Teriyaki Mukimame and Vegetable Skewers
This recipe combines the sweet and savory flavors of teriyaki sauce with the tender goodness of mukimame (Japanese baby bok choy) and colorful vegetables, all on a convenient skewer. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 bunch mukimame (baby bok choy), cleaned and separated into individual stems
– 1 cup mixed vegetables (bell peppers, onions, mushrooms, cherry tomatoes)
– 1/2 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons vegetable oil
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, whisk together teriyaki sauce, soy sauce, and brown sugar.
3. Add mukimame and vegetables to the bowl; toss to coat with the marinade.
4. Thread mukimame and vegetables onto skewers, leaving a small space between each piece.
5. Brush both sides of the skewers with vegetable oil.
6. Grill or broil for 8-10 minutes, turning occasionally, until tender and caramelized.
7. Garnish with sesame seeds and chopped green onions if desired. Serve hot.
Cooking Time: 15-18 minutes
Cheesy Baked Mukimame Casserole
A comforting and creamy casserole perfect for a cozy night in or a family gathering. This recipe combines the nutty flavor of mung beans with a blend of cheeses, making it an ideal comfort food.
Ingredients:
– 1 cup cooked mung beans
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine mung beans, cheddar cheese, mozzarella cheese, breadcrumbs, olive oil, chopped onion, and minced garlic.
3. Transfer the mixture to a 9×13 inch baking dish and spread evenly.
4. Bake for 25-30 minutes or until the top is golden brown and the casserole is hot and bubbly.
5. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Fresh Mukimame and Cucumber Sushi Rolls
Enjoy a refreshing twist on traditional sushi with these easy-to-make rolls filled with creamy mukuime ( Japanese-style custard) and crunchy cucumber.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup mukuime (see note)
– 2 cucumbers, sliced into thin strips
– 1 sheet of nori seaweed
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Prepare the Japanese rice according to package instructions.
2. In a small bowl, mix together mukuime and sesame oil until well combined.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of Japanese rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a few slices of cucumber in the middle of the rice, followed by a dollop of mukuime.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve immediately.
Cooking Time: 10-15 minutes (preparing ingredients) + assembly time
Summary
Get ready to elevate your snack game with these 18 delicious Mukimame recipes! From savory to sweet, there’s something for every occasion. Try Garlic Butter Mukimame with Lemon Zest, Spicy Sriracha Mukimame Stir-Fry, or Creamy Avocado Mukimame Salad. Or, go bold with Roasted Mukimame with Sea Salt and Rosemary, Miso Glazed Mukimame with Sesame Seeds, or Thai-Inspired Coconut Milk Mukimame Curry. Whether you’re in the mood for a snack, side dish, or main course, these recipes are sure to please.
