Japanese Sweet Pea Recipe

Sweet peas: Fresh or frozen, these are the star of the dish, offering a natural sweetness and vibrant color.

Soy sauce: Adds a savory umami flavor that balances the sweetness of the peas.

Sugar: Enhances the natural sweetness of the peas and balances the saltiness of the soy sauce.

Sesame oil: Provides a nutty aroma and rich flavor, giving the dish an authentic Japanese touch.

To enhance the flavor of the sweet peas, consider blanching them in the boiling water for just 1-2 minutes instead of 2-3 minutes. This will help retain their vibrant green color and crisp texture. Immediately after blanching, transfer the peas to an ice bath to stop the cooking process. This technique ensures that the peas remain tender yet slightly crunchy, providing a delightful contrast to the soy sauce and sesame oil dressing.

• fresh or frozen sweet peas - Substitute with edamame: Edamame has a similar texture and slightly sweet flavor, making it a good alternative.

• fresh or frozen sweet peas - Substitute with snap peas: Snap peas offer a similar crunch and sweetness, though they may need to be chopped for a closer match.

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

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

• sugar - Substitute with honey: Honey adds a natural sweetness and can enhance the overall flavor profile.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, complex sweetness that pairs well with the other ingredients.

• sesame oil - Substitute with olive oil: Olive oil provides a different but still rich flavor, though it lacks the nutty aroma of sesame oil.

• sesame oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a versatile alternative.

• Allow the sweet peas to cool completely before storing. This helps prevent condensation, which can make the peas soggy.
• Transfer the cooled peas to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the peas within 3-4 days. This keeps them fresh and ready to eat.
• For longer storage, consider freezing the peas. Spread them out on a baking sheet in a single layer and place in the freezer for about an hour. This prevents the peas from clumping together.
• Once the peas are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to use, thaw the peas in the refrigerator overnight or reheat directly from frozen by steaming or microwaving until warm.
• Avoid refreezing the peas once they have been thawed, as this can affect their texture and flavor.

• 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 sweet peas.
  4. Stir occasionally, heating for about 3-4 minutes until warmed through.
  5. Serve immediately.

• Microwave Method:

  1. Transfer the sweet peas to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if the peas are heated evenly; if not, microwave for an additional 30 seconds.
  5. Let it sit for a minute before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the sweet peas in the steamer basket.
  3. Cover and steam for about 2-3 minutes until heated through.
  4. Remove from the steamer and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the sweet peas evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes, stirring halfway through.
  5. Remove from the oven and serve warm.

• Saucepan: Use this to bring water to a boil for cooking the sweet peas.

• Mixing bowl: Transfer the cooked peas into this for mixing with other ingredients.

• Strainer: Drain the peas after boiling to remove excess water.

• Measuring spoons: Measure out the soy sauce, sugar, and sesame oil accurately.

• Wooden spoon: Mix the peas with the soy sauce, sugar, and sesame oil thoroughly.

Use frozen peas: Opt for frozen sweet peas to skip the washing and shelling process. They cook quickly and are just as nutritious.

Pre-mix sauce: Combine soy sauce, sugar, and sesame oil in advance. This way, you can simply pour it over the peas once they are cooked.

Boil water in a kettle: Use an electric kettle to boil water faster, then transfer it to the saucepan to cook the peas.

Batch cooking: Make a larger batch and store leftovers in the fridge. This dish tastes great even when served cold.