The green soybean Edamame, has been a part of the Asian diet for thousands of years. The green soybeans are picked before they ripen, young and green. It grows in clusters on bushy branches. Once picked, it is boiled and can be quickly frozen. You can find it in various health food stores, Asian markets, and more recently in the frozen food section of your grocery store. It is precooked and you can find it either in the pods or already shelled. All you have to do is thaw it and eat it as a snack or work it into recipes.
The most common preparation uses salt for taste. The salt may either be dissolved in the boiling water before introducing the soybean pods, or it may be added after the pods have been cooked. Boiled soybean pods are usually served after cooling, but can also be served hot.
Edamame are fresh green soybeans. Salted-boiled edamame in pods are eaten by squeezing beans out of pods with fingers. It’s a great appetizer or snack. Fun for a dinner with asian inspired “things-on-sticks” like chicken kababs.
- 1 lb fresh edamame in pods
- 2 Tbsp and more salt for garnish
Wash edamame well and rinse in a strainer. Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 minutes, or until softened. Drain edamame in a strainer. Taste one edamame and if it’s not salty enough, sprinkle more salt over boiled edamame. Serve warm or cold.
Try this simple edamame dip, served with crisped pita for a low-fat and healthy treat. This easy edamame dip recipe is vegetarian, vegan and made with lots of fresh parsley and tahini.
- 6 – 6 inch pitas, split in half horizontally and cut into triangles
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 tsp salt
- 1 1/2 cups edamame, shelled
- 1 tablespoon extra-virgin olive oil, divided
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 2 garlic cloves, peeled
- 1/2 cup parsley leaves
- 3 tbsp tahini or Braggs soy sauce
- 3 tbsp water
- 3 tbsp fresh lemon juice
Preheat oven to 350 degrees.
Arrange pita pieces in a single layer on baking sheet. Add 1 tablespoon of olive oil, garlic and salt, and toss well. Bake for 15 minutes or until crisp; cool completely on wire rack.
Boil or steam Edamame in boiling salted water for 3 minutes until just tender. Place the remaining 1 tablespoon oil, salt, cumin, and garlic in a food processor and pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water, and lemon juice. Process for 1 minute or until smooth. Spoon edamame into serving bowl.
Makes 8 servings of edamame dip.
EDAMAME WITH GARLIC
- 1 lb. unshelled edamame
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- 2 garlic cloves, minced
Bring a pot of water to a boil and add edamame. Once the water is boiling again, cook for 3 minutes or until tender. Drain and transfer edamame to a bowl of ice water to cool. Drain and pat dry.
Mix together soy sauce and sesame oil in a small bowl.
Heat olive oil in a heavy large wok or skillet over medium-high heat. Add garlic and sauté until it starts to brown, about 1 minute. Add edamame and stir to heat through, about 2 minutes. Add soy sauce mixture and stir 1 minute to coat evenly and heat through. Transfer to platter and serve.
To eat the edamame, pick it up from the stem end, put the other end in your mouth, and squeeze the beans out while enjoying the saucy garlic flavour as you pull the shell out. It can be a rather messy, but worth the fun.