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edamame
Pronounced "eh-dah-mah-meh" ("beans on branches") -- and sometimes misspelled "edemame" -- this is a popular appetizer in Japan -- especially in the summertime. Young, green soybean pods are boiled in saltwater, drained, then sprinkled with salt. You eat edamame by popping the soybeans out of the pod and into your mouth, discarding the pods in a bowl. I've found frozen edamame for sale at Asian markets, but am tempted to buy young soybean pods directly from area farmers because we live in a region known for soybean cultivation.
Makes 2 servings
1 lb Young, green soybean pods
2 qts Water
Sea salt
- or -
Aji-shio (MSG-coated salt)
Bring 2 qts water to a rolling boil.
Immerse 1 lb green soybean pods in the boiling water; continue
boiling for 5 minutes.
Remove from heat. Put under running tap to cool pods down; drain
completely. Transfer pods to a serving dish. Sprinkle pods with salt.
(Sea salt is preferred, or you can use a 10:1 mixture of table salt and
MSG, which is available at Asian foodstores as a product called Aji-shio.)
Serve as an appetizer or with beer on a warm summer evening.
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