Fresh Soy Beans (Edamame)

[Guest guest]

Edamame is my absolute favorite food! I always order edamame in

Japanese restaurants, but it is much less expensive to make them at

home. If you've never tried edamame, you are in for a great treat!

 

Ellen C.

 

* Exported from MasterCook Mac *

 

Fresh Soy Beans (Edamame)

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Oriental Vegetables

Vegetarian Eat-LF Mailing List

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

fresh OR frozen soybeans in the pod

water

salt -- optional

 

1. Bring a large pot of water to a boil. Add the beans and cook

uncovered at a medium boil until the beans are creamy and tender but

still firm, 5 to 10 minutes. (Timing and doneness vary according to

batch and personal preference. Begin testing every minute after the

first 5 minutes to avoid overcooking).

 

2. When the beans are done, drain them and run under cold water to

set the color and halt cooking. Drain well and transfer to a bowl.

Serve at room temperature.

 

NOTE: " If you're ever lucky enough to spot fresh green soybeans for

sale in an Asian grocery or farmer's market, grab them for an

unforgettable taste treat. You'll recognize these diminutive

specimens - about 2 inches long - by the delicate brown fuzz covering

their green pods. (Backyard gardeners, take note: I've been told that

they're extremely easy to grow.) More readily available, but slightly

second-best, are the frozen green soybeans found in many Asian

groceries. Defrost them, then follow the same directions for

preparation.

 

Called Edamame by the Japanese, soybeans in the pod are traditionally

served as finger food. Before cooking, they are often rubbed in salt

to remove the fuzz from their pods. Alternatively, they are boiled in

heavily salted water to fix color and intensify flavor. I don't

bother with either approach, finding their looks and subtle but

extraordinary flavor need no enhancement.

 

Serve edamame in a large bowl, inviting each diner to split open the

pod (easily done with a thumbnail), revealing a few precious green

beans that are sweet, nutty and irresistibly rich. They taste best

when freshly cooked, although they are still a treat after a brief

sojourn in the refrigerator. "

 

 

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