Edamame, The Soybean Snack

comments (4) June 11th, 2010

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yourownvictorygarden Greg Holdsworth, contributor
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My soybean crop
Almost ready to pick.
Click To Enlarge Photo: Wikimedia Commons: Tammy Green

All right friends, I'm finally posting a recipe instead of my usual DIY how-to. You can put your tape measure, plywood and tools away (for now). Last year I discovered this great snack called Edamame; and liked it so much it earned a place in this year's Victory Garden. Edamame is a soybean dish commonly found in Japan, China, Hawaii, and Korea. The soybean pods are boiled in water together with salt and served whole. The United States Department of Agriculture states that Edamame beans are "a soybean that can be eaten fresh and are best known as a snack with a nutritional punch". How can you argue with a statement like that? Without further ado, here's the recipe...

Ingredients:

1 lb. fresh (preferably) or frozen edamame soybean pods
2 Tbsp Kosher salt

Preparation:

1. Cut off the stem ends of the soybean pods
2. Wash and drain. If you are using frozen soybeans, allow them to thaw in the refrigerator first
3. Put the soybeans in a medium bowl
4. Sprinkle a pinch or two of salt over the pods and then rub it in to coat them
5. Fill a medium- or large-sized pot (depending on how much you have) with water and bring it to a boil
6. Add 1 Tbsp of salt
7. Then add the soybeans to the boiling water and boil for 3 to 4 minutes
8. Drain the pods in a colander

It's ready to serve. If the edamame isn't salty enough, you can sprinkle an additional tablespoonful of salt on them at this point. You can eat the edamame warm or allow it to cool before eating. This recipe makes approximately 4 servings.



posted in: edamame, oriental cooking, soybeans

Comments (4)

rickyfletcher writes: awesome work
Posted: 5:42 am on February 16th
DimJone writes: great for health
Posted: 4:40 am on February 16th
roberto15 writes: good for health
Posted: 3:40 am on February 16th
preston10 writes: wow very nice Soybean Snack
Posted: 1:54 am on February 16th
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