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.
Instructions
- Step 1: Fill pot & put on stove Fill the pot three-quarters full with fresh, cold water, and put it on stove on high heat.
- Step 2: Add salt Add 3 tablespoons of salt to the water.
- Step 3: Reduce heat & cook 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 off stove & place colander Turn the stove off and place a colander in the sink.
- Step 5: Drain & cool Pour the hot water and edamame into a colander, and run cold water over the cooked edamame to cool it.
- Step 6: Place in dish Place the cooled, drained edamame in a dish.
- TIP: If you like, sprinkle the pods with coarse sea salt.
- Step 7: Eat 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.
- TIP: 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 pods Discard the pods into another dish—nobody likes reaching for an edamame and coming up with an empty shell!
- FACT: 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.
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
- Coarse sea salt
