Tokyo Caviar

• 1.5 cups cooked edamame (about 1 pound of fresh beans in the shell)
• 1" pieces ginger, minced
• 1 scallion minced
• 3 tablespoons fresh parsley, minced
• 1.5 tablespoons avocado or olive oil
• 2 teaspoons seasoned rice vinegar
• 1/2 teaspoon wasabi paste
• 5-6 drops sriracha
• salt to taste

1. Bring to boil a pot of salted water. Add edamame and cook for five minutes. Drain and submerge in cold water until pods are cool to the touch. (Can be done a day or two ahead of time.)
2. Gently squeeze pods to remove beans.
3. Place ingredients in a food processor and pulse until edamame are coarsely chopped. You don't want this to be a smooth paste so don't overdo it. Transfer to a bowl and add salt to taste.
4. Eat with rice crackers or slather onto a slice of your favourite bread and enjoy.

fresh beans, ginger, scallion, fresh parsley, avocado, rice vinegar, wasabi paste, sriracha, salt

Taken from food52.com/recipes/33701-tokyo-caviar (may not work)