Edamame Recipe
Fresh soy beans, steamed in their pods, tossed with olive oil, and sprinkled with sea salt & toasted sesame seeds. Sub Truffle Oil 1.00
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Ingredients
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Edamame
Method
Edamame
Prepare pot
Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat. If you have a steamer basket, place it in the pot so the water does not touch the basket's bottom.
Cook edamame
Add 1 cup of fresh edamame pods to the boiling water or to the steamer basket. Cover the pot and steam for 4–6 minutes, or boil uncovered for 3–5 minutes, until the pods are bright green and tender but still slightly firm. Drain immediately in a colander.
Dry and dress
Return the drained edamame to the warm pot or a mixing bowl and let sit for 30–60 seconds to release excess steam. Drizzle 1 tablespoon olive oil over the pods and toss gently to coat evenly.
Season
Sprinkle 1 teaspoon coarse sea salt over the tossed edamame, then add 1 teaspoon toasted sesame seeds. Toss again so the salt and sesame seeds adhere to the pods. Taste and adjust: add a pinch more salt if needed.
Optional truffle oil substitution
If using truffle oil instead of or in addition to olive oil, reduce olive oil to 1/2 tbsp and drizzle 1 teaspoon truffle oil over the finished edamame, then toss gently to distribute. Serve immediately.
Serve
Transfer to a serving bowl while warm. Provide bowls for discarded pods and small forks or chopsticks if desired. To eat, squeeze or pop beans from the pod into your mouth; do not eat the pod.