by Dominique Didier
Cooked edamame pods are a classic Japanese snack or appetizer, and edamame are not only tasty, but they are a good source of protein, iron, trace minerals, vitamin K, and folate.
Ingredients:
1 quart water
4 TBSP kosher salt (or 2 TBSP table salt)
10 oz. edamame in pods (about 1 – 1.5 cups)
Remove pods from the stem and cut off the tops and tails of the pods.
Add water to a pot and bring to a boil over medium-high heat.
Place edamame in a bowl and sprinkle with 1 TBSP of kosher salt. Rub the pods against each other to remove the fuzz and distribute the salt.
Reserve ½ tsp kosher salt for sprinkling on pods once they are cooked, then add the remaining salt to the boiling water and the salted pods.
Cook on medium heat for 3 – 5 minutes, stir occasionally. Check from doneness after about 3.5 minutes; the soybeans should be al dente. Drain in a colander (do not rinse – this will remove all the salt), and sprinkle with the reserved salt while still hot.
Let them cool naturally and enjoy warm or at room temperature by squeezing the soybeans out of the pods and into your mouth. You can also cool completely and freeze in the pod.
Note: if you wish to use just the soybeans in a recipe, such as a stir fry or soup, remove the soybeans from their pods and use them fresh in your recipe, or quickly blanch them before using. You can also blanch them and freeze for later.
Variations: Cook edamame but do not salt pods or water; drain and dry pods
Add 2 TBSP olive oil to a skillet and heat, add 3 cloves crushed garlic and edamame; saute until edamame start to brown. Serve with soy sauce and wasabi paste if you wish.
Add 2 TBSP sesame oil to a skillet and heat, add edamame pods and fry until slightly charred. Add 1 tsp soy sauce and stir until evaporated. Season with black pepper or spice it up with red pepper flakes and serve immediately.
