How to Make Edamame.
Edamame are immature whole green soybeans—the
only vegetable with a complete protein that’s
similar to animal protein.
And because they’re actually kind of fun
to eat, they’re an excellent snack. . . and
pretty tasty with beer, too.
You will need A 3- or 4-quart pot Water 3
tbsp. salt 1 lb. edamame in pods, frozen or
fresh A colander A sink 2 dishes or bowls
and coarse sea salt.
Step 1.
Fill the pot three-quarters full with fresh,
cold water, and put it on stove on high heat.
Step 2.
Add 3 tablespoons of salt to the water.
Step 3.
When the water comes to a boil, reduce the
heat to medium high, add the edamame pods,
and cook for 5 minutes.
Step 4.
Turn the stove off and place a colander in
the sink.
Step 5.
Pour the hot water and edamame into a colander,
and run cold water over the cooked edamame
to cool it.
Step 6.
Place the cooled, drained edamame in a dish.
If you like, sprinkle the pods with coarse
sea salt.
Step 7.
To eat, press the pods between your fingers
to push the beans out, or put two-thirds of
the pod in your mouth and, clamping your teeth
gently over the pod, pull it out, popping
the beans into your mouth.
If you want to use edamame in a salad, cook
them first and then shell them all by hand—trying
to shell an uncooked edamame is like trying
to take food from a sumo wrestler.
Step 8.
Discard the pods into another dish—nobody
likes reaching for an edamame and coming up
with an empty shell!
Did you know Although soybeans are native
to southeast Asia, the U.S. is the world's
largest producer of the bean, primarily used
to make vegetable oil and as animal—not
human—feed.
