Why is edamame so boring? Add some much needed flavor to those blandish green soybeans with this easy recipe, and you won’t be able to eat just one.
Serve these bright green pods of joy alongside a simple silken tofu salad, a bowl of Hawaiian poke, or some quickie miso clams.
The most boring party snack
When you think of something munch on, edamame pods are probably far from the top of your list.
Edamame is one of the easiest and healthiest finger foods to serve at a party.
The only problem is that they can taste like nothing.
Simply seasoned with sea salt, they are edible but just taste so bean-y.
This recipe, on the other hand is a game changer.
What is edamame?
Edamame (both singular and plural form) are soybeans that have been picked 45-60 days before maturation.
They outer shell is fuzzy, and the beans inside are almost flourescent green.
These are the same soybeans for tofu, but these green pods are picked when the plant is still young and immature.
You will rarely if ever see these beans fresh. Typically, these are frozen or ready to eat in the refrigerator section of the grocery store.
Make edamame great again
This recipe adds much needed panache to those boring green soybeans and can really turn them into the life of the party.
Also, it doesn’t coat them with a sticky sauce so you’re fingers get dirty.
This keeps the finger food to a manageable mess that doesn’t require licking or too many napkins.
Inspired by Chef Roy
This simple recipe is inspired by the edamame served at Eating House Restaurant in Kauai, a Roy Yamaguchi restaurant.
Instead of serving complimentary bread, they set this bowl of edamame on the table.
It served the dual purpose of whetting the appetite while not making you full. (It would also be fair to say that the edamame really was the highlight of the whole meal.)
The secret sauce
Once the edamame pods are boiled in salted water, simply toss them with a simple sauce of:
- Soy sauce
- Sugar
- A sprinkle of Japanese chili flakes, called shichimi togarashi.
In Japan, these are cooked with salt or tossed with a salt solution, so the entire pod is covered with a brine. The saltier they are, they do taste better.
If you don’t have shichimi togarashi or don’t want to buy it, you can use the chili flakes of choice or omit it altogether.
How to eat edamame
- Stick about half the pod in your mouth
- Chew to split open the pod
- Slip the bean out in your mouth.
- Discard the green pod.
How to make the best edamame
Step 1: Boil water
Yay, that’s easy.
Step 2: Cook Edamame
Add salt to the water. Cook according to the package directions. If using fresh edamame, be sure to add salt to the water.
Step 3: Mix sauce
While the edamame is cooking, you can mix up your sauce in a bowl large enough to handle the edamame.
Step 4: Toss
Drain edamame and toss with the hot sauce.
Step 5: Chew
If you do serve at a party, have an empty bowl nearby to discard the pods.
Do try setting this on your table instead of bread. Breaking bread is great, but so is chewing on edamame.
Tips to make it better @home
- Try serving these instead of bread as a starter. Much healthier, less carbs, and not so filling.
- Omit the chili flakes if you don’t have or don’t want to buy them, but they really add a nice little kick to punch up the sweet soy flavors.
- These do taste best when you toss the sauce with the hot edamame after cooking to better soak up the sauce.
- Add salt to the boiling water. It will help add flavor to them.
- Don’t forget to serve with an empty bowl nearby that people can throw their pods in.
- Keep for up to 3 days in the fridge, but the edamame will start to discolor and turn brown.
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Ingredients
- 1/2 lb edamame in pods frozen
- 1 Tb salt
Dressing
- 2 Tb soy sauce or tamari
- 2 Tb sugar or other sweetener
- 2 Tb water
- 1 tsp shichimi togarashi or red chili flakes of choice
Instructions
- Bring 8 cups of water to a boil.
- Stir together dressing ingredients in a large bowl. It should be large enough to hold the edamame once cooked.
- Add salt to boiling water. Add frozen edamame and cook for 3-4 minutes, until beans are tender and warmed through.
- Drain water. Add edamame to bowl with dressing and toss gently. Serve warm or at room temperature.
Notes
- Try serving these instead of bread as a starter. Much healthier, less carbs, and not so filling.
- Omit the chili flakes if you don’t have or don’t want to buy them, but they really add a nice little kick to punch up the sweet soy flavors.
- These do taste best when you toss the sauce with the hot edamame after cooking to better soak up the sauce.
- Add salt to the boiling water. It will help add flavor to them.
- Don’t forget to serve with an empty bowl nearby that people can throw their pods in.
- Keep for up to 3 days in the fridge, but the edamame will start to discolor and turn brown.
Nutrition
Do you enjoy eating edamame? Please spread the Asian ♥ and share!
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