Based on Corrine Trang's "The Asian Grill". Prepared at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Ingredients 1 cup Frozen corn cooked and drained 1/4 cup Miso use Shiro-Miso Paste 1/4 cup Mirin 1/4 cup Rice vinegar 1 tablespoon Ginger finely grated 1/3 cup Walnuts toasted, ground to powder 2 tablespoons Vegetable oil 3 cups Edamame shelled, cooked, and drained 1/4 each Red onion minced

Instructions
In a large salad bowl, whisk together the miso, mirin, rice vinegar, and ginger until smooth. Add the ground walnuts and oil and stir until well-combined.

Add the edamame and the corn kernels and toss. Transfer to a serving dish and garnish with the crushed walnuts and red onion.

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Yields: 6 Servings    posted as 162644
    

notes: 

Cuisine:   Asian

Main Ingredient:   Edamame