Side Pannel
Fresh Soy Beans (Edamame)
Fresh Soy Beans (Edamame)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- Fresh OR frozen soybeans in
- -the pod
- Water
- Salt; optional
Directions
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."
KSB NOTE: Trader Joe's grocery stores carry frozen edamame. Here in the
Seattle area they are often offered as a free appetizer at sushi bars.
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."
KSB NOTE: Trader Joe's grocery stores carry frozen edamame. Here in the
Seattle area they are often offered as a free appetizer at sushi bars.
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