HOW TO MAKE EDAMAME 枝豆

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Currently Playing [NEWS – Ai Nante]


Edamame is a delightful vegetable is commonly served at sushi bars and Japanese and Chinese restaurants as a meal starter. To me, they make the perfect midnight snack when I’m studying or finishing up a project. Trust me, it’s a lot healthier than eating chips in the middle of the night! HAHA! ♥

~ In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers :)

WHAT YOU’LL NEED

1) 1 lb of fresh edamame or in my case a package of frozen edamame (I purchased mine form Walmart for $4 CAD)


2) 2 cups of water in a pot


3) Sea salt or table salt
4) Soy sauce for dipping (optional)

DIRECTIONS
1) Prepare your water. I cook mine in salt water just to add more flavour to the beans. A recommended amount of salt for about a pound of edamame would be 1/2 tablespoon for salt lovers, 1 teaspoon for less of a salty taste. It is recommend to use 2 cups of water for 1 lb of edamame ^__^

2) Boil water. Bring your pot of water to a rolling boil, making sure that it does not boil over.

3) Add the edamame. When the water is at a rolling boil, add the edamame in small handfuls. If you dump all the beans it at once, you risk burns from splashing created by the beans.


4) Time your edamame. For frozen beans, boil time is around 3-4 minutes. Edamame beans should be firm, yet give to the teeth. You don’t want to over cook your beans and make them really mushy ♥


5) Drain the edamame onto a fresh plate.


6) Add extra salt to enhance the taste. I would suggest letting the beans cool for about 30 seconds before adding the salt or else the heat will melt the salt instantly.

Now you can sit down, relax and enjoy the edamame ~ Wasn’t that just so simple and trust me, they are so yummmy! :)

If you have any questions, don’t be shy to ask me! ♥