Japanese Pea Recipe

Peas: Fresh peas are the main ingredient, providing a sweet and tender base for the dish.

Soy sauce: This adds a salty and umami flavor that enhances the taste of the peas.

Sesame oil: A small amount of this oil gives a rich, nutty aroma and taste.

Sesame seeds: These seeds add a crunchy texture and additional nuttiness to the dish.

To enhance the flavor of the peas, consider blanching them in the boiling water for just 1-2 minutes, then immediately transferring them to an ice bath. This technique, known as shocking, helps to preserve the vibrant green color and crisp texture of the peas. After shocking, drain the peas thoroughly before tossing them with soy sauce, sesame oil, and sesame seeds.

• fresh peas - Substitute with frozen peas: Frozen peas are a convenient alternative and retain much of the flavor and nutritional value of fresh peas.

• fresh peas - Substitute with edamame: Edamame offers a similar texture and a slightly nuttier flavor, making it a good substitute for fresh peas.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help mimic the taste.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar high smoke point and a mild nutty flavor, making it a good alternative to sesame oil.

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and can be used as a topping, though they have a different flavor profile.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds offer a comparable texture and a slightly different but pleasant flavor.

• Allow the peas to cool completely before storing. This helps to maintain their texture and flavor.
• Transfer the cooled peas to an airtight container. If you have a vacuum sealer, use it to remove excess air, which can help preserve freshness.
• Store the container in the refrigerator if you plan to consume the Japanese pea recipe within 3-4 days. This keeps the peas fresh and ready to eat.
• For longer storage, consider freezing. Spread the peas in a single layer on a baking sheet and place in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once the peas are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of their storage time.
• When ready to eat, thaw the peas in the refrigerator overnight or reheat directly from frozen. You can use a microwave or a stovetop pan with a splash of water to gently warm them.
• To refresh the flavor, consider adding a little extra soy sauce or sesame oil after reheating. This can help revive the dish and enhance its taste.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil to the skillet.
  3. Once the oil is hot, add the leftover peas.
  4. Stir occasionally for about 2-3 minutes until the peas are heated through.
  5. Serve immediately, garnished with a sprinkle of sesame seeds.

• Microwave Method:

  1. Transfer the leftover peas to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if the peas are heated through; if not, microwave for an additional 30 seconds.
  5. Serve warm, optionally adding a dash more soy sauce for extra flavor.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover peas in the steamer basket.
  3. Cover and steam for about 2-3 minutes until the peas are heated through.
  4. Remove from the steamer and serve immediately, optionally drizzling with a bit more sesame oil.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover peas in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 5-7 minutes, or until the peas are heated through.
  5. Serve warm, optionally garnished with additional sesame seeds.

• Saucepan: Used to bring water to a boil for cooking the peas.

• Strainer: Used to drain the peas after boiling.

• Mixing bowl: Used to combine the cooked peas with soy sauce, sesame oil, and sesame seeds.

• Measuring cups: Used to measure the peas.

• Measuring spoons: Used to measure the soy sauce, sesame oil, and sesame seeds.

• Wooden spoon: Used to toss the peas with the other ingredients.

Blanch ahead: Blanch the peas in advance and store them in the fridge to save time when you're ready to assemble the dish.

Pre-mix sauce: Combine the soy sauce and sesame oil in a small container ahead of time for quick and easy seasoning.

Toast seeds: Toast the sesame seeds in bulk and store them in an airtight container for future use.

Use frozen peas: Substitute fresh peas with frozen ones to skip the shelling and reduce cooking time.