Ko’s Signature Edamummus

Served as a complimentary starter alongside lavendar honey butter and gochujang with house-made rice crackers, taro-infused sweet rolls and 9-grain furikake rolls, this appetizing dip is a huge crowd-pleaser.

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Edamummus recipe courtesy of: Chef Tylun Pang, Executive Chef at the Fairmont Kea Lani in Wailea, Maui.

Serving size: 32 oz.

• 1 bag Shelled Edamame (16 oz.—cooked until tender)
• 15 cloves Roasted Garlic
• 1½ tsp. Hawaiian Sea Salt
• 1 tsp. Chili Pepper Flakes
• 2 tsp. Chopped Parsley
• 2 Tbsp. Lemon Juice
• 2 cups Olive Oil

Method: Purée all ingredients, except olive oil, until smooth. Add olive oil [emulsify] in a slow stream until all is incorporated.


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