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Introduction
Edamame, young soybeans still in their pods, have been a staple of Japanese cuisine for centuries. Originally cultivated in China over 2,000 years ago, these vibrant green beans made their way to Japan, where they became an integral part of the country's culinary tradition. In modern times, edamame has found its place as a popular appetizer in izakayas (Japanese pubs) and has gained international recognition as a nutritious snack. Traditionally served as a palette cleanser between drinks, edamame's simplicity and nutritional benefits have made it a beloved dish worldwide, symbolizing the elegance and health-consciousness of Japanese cuisine.
Ingredients
• 2 cups fresh edamame pods, in shells
• 1 quart water, for steaming
• 1/2 teaspoon fine sea salt, for sprinkling
Step 1:
Rinse 2 cups of fresh edamame pods under cool water to remove any dirt.
Step 2:
Fill a large pot with 1 quart of water and bring to a boil over high heat.
Step 3:
Place a steamer basket or colander in the pot, ensuring it doesn't touch the water.
Step 4:
Add the edamame pods to the steamer basket in a single layer.
Step 5:
Cover the pot and steam for 5 minutes, or until the pods are bright green and slightly tender.
Step 6:
Remove the steamer basket from the pot and transfer the edamame to a serving bowl.
Step 7:
Sprinkle 1/2 teaspoon of fine sea salt evenly over the edamame pods while they're still hot.
Q: Can I eat the edamame pods?
A: No, the pods are not edible. Squeeze the beans out of the pods to eat them.
Q: How do I know when the edamame is cooked?
A: The pods should be bright green and slightly tender after about 5 minutes of steaming.
Q: Can I use frozen edamame for this recipe?
A: Yes, frozen edamame can be used. Thaw them before steaming and adjust cooking time slightly if needed.
• Choose bright green, unblemished edamame pods for the best flavor and texture.
• Frozen edamame can be substituted if fresh is unavailable. Thaw before steaming.
• For a flavor variation, try sprinkling with garlic salt or smoked sea salt instead of plain sea salt.
• This recipe is naturally vegan, gluten-free, and low in calories.
• Edamame is a soy product and may not be suitable for those with soy allergies.
Serve the edamame hot or at room temperature. To eat, gently squeeze the pods to pop out the beans, discarding the shells.
Store leftover edamame in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave or enjoy cold.
Start heating the water while rinsing the edamame to save time. The edamame will continue to cook slightly after removing from heat, so be careful not to overcook.
- Don't oversalt the edamame; you can always add more salt later if needed.
- Steam the edamame just until tender-crisp for the best texture and nutritional value.
- For maximum flavor, season the edamame while they're still hot from steaming.
Try seasoning with garlic salt or smoked sea salt for a flavor twist. For a spicy version, add a pinch of red pepper flakes or a drizzle of chili oil before serving.
Pair with a cold Japanese beer or green tea for an authentic experience. These also make a great side dish for sushi or grilled meats.
Best in late summer when soybeans are in season, but can be enjoyed year-round using frozen edamame.
Contains soy. This recipe is free from other common allergens like nuts, dairy, eggs, wheat, and shellfish.
