Australian chef Ben Greeno of Merivale shares recipe for homemade edamame dip

The simple recipe for an edamame dip served at a top Sydney pub has been shared online for residents to try during lockdown – and it takes just two minutes to make.

The dip is the brainchild of Ben Greeno, executive chef at The Paddington, part of the Merivale restaurant empire of billionaire businessman, Justin Hemmes.

Quick, healthy and delicious, Mr Greeno makes it with six ingredients: edamame, white soy sauce, Greek yoghurt, wasabi, Mirin – a Japanese rice wine – and salt.

The recipe was shared on the Merivale website as part of its ‘Lockdown Recipe’ series, which says the dip can be served with crudites, crackers or chips, or slathered on bread to take homemade sandwiches to a whole new taste level.

‘The edamame dip has been on the menu at The Paddington for years and it’s still one of our most popular dishes.’ Mr Greeno wrote in the post.

He continued: ‘It’s a great one to make at home because it’s so versatile – eat it in front of the TV with chips or crudites, have it as a starter, or add it to a salad or rice bowl.’

The chef said the dip is packed with protein and vitamins, making it a healthy option for locked-down Australians.

To make the dip, blend 500 grams of ready-to-eat edamame in a food processor, then add two tablespoons of soy sauce, two tablespoons of yoghurt, one tablespoon of rice wine, one tablespoon of wasabi and a pinch of salt.

The mixture should be blended again until it is slightly smooth but still retains some chunks.

‘You want some texture here,’ Mr Greeno said.

The dip can then be served as desire with chips, crackers or crudites.

But anyone struggling to face even two more minutes of home cooking can order the dip ready-made from The Paddington, straight to your door.