To cook fresh edamame in the shell:
Bring water to a boil
over high heat. It should be enough to cover the pods and at least an
inch or two over the top. When the water comes to a boil, add salt,
about 1 T. per quart. Add the edamame. When the water returns to a
boil, reduce the heat to a low boil so that the water doesn’t spill
over the sides. Cook for at least five minutes, or until the beans
(inside the pods) are tender, but not mushy, then drain. Cooking time
will depend on size.
- 1 lb. unshelled edamame, frozen or fresh
- 1/4 c. naturally brewed soy sauce, such as Kikkoman
- 1/4 c. seasoned rice wine vinegar
- 2 to 4 garlic cloves, coarsely minced or thinly sliced
In
a small saucepan, combine the soy sauce, rice wine vinegar, and garlic.
Bring to a boil over high heat, then reduce heat to a simmer. Cook
until the garlic has completely softened and the mixture has reduced
and thickened slightly, about 5 minutes. Remove from the heat and set
aside.
Cook frozen edamame according to package instructions;
see above for fresh. Immediately after draining, pour the garlic
mixture over them and toss to combine. Periodically stir until the
edamame have come to room temperature. Serve with an empty bowl
alongside to hold the pods. Napkins are a good idea, too! Leftovers can
be refrigerated. They’ll be good when cold, but more flavorful if at
room temperature.
Serves 4 or more as a snack or appetizer
This article appears in Aug 19-25, 2010.
