Edamame with sea salt
枝豆: boiled young soybeans in their pods, tossed with flaky salt
Edamame (枝豆) are young green soybeans cooked in their pods, the classic snack with a cold drink in izakaya and beer gardens all over Japan, especially in summer. You squeeze the beans straight from the salty pod into your mouth. Rubbing the pods with salt before boiling seasons them through and keeps them bright green. They're a good source of plant protein too. Chef's tip: rub the pods with salt before boiling, as izakaya cooks do. It scrubs off the fuzz, keeps the pods bright green and seasons the beans inside.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: If using fresh edamame, trim the very tips of the pods with scissors so the salt gets in. Rub the pods with half of 1 tbsp salt and leave for 2 minutes. Frozen 1 ⅛ lb edamame in pods, fresh or frozen can go straight in.
Step 2: Bring a large pan of water to the boil with the rest of the salt. Add the edamame (no need to rinse off the salt) and boil for 4–5 minutes for fresh, 3–4 for frozen, until a bean pops out of its pod easily and tastes sweet and tender but still has a little bite. Taste one at 3 minutes; overcooked edamame turn olive green and mushy.
5 minStep 3: Drain and spread out on a tray so they don't keep cooking. Fan them for a minute if you want them to stay really green.
Step 4: Toss with 1 tsp flaky sea salt and 1 pinch chilli flakes or shichimi togarashi and serve warm or at room temperature, with an empty bowl for the pods.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 13 g
- Carbs
- 10 g
- Fat
- 6 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does edamame with sea salt take?
- About 8 minutes in total: 2 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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