The Culinary Connoisseur
Eda-who?
13
Dec
Dec
Not who, but what. Edamame are young soybeans,
usually still in the pod. Because the beans are young and green when they are
picked, edamame soybeans are soft and edible, not hard and dry like the mature
soybeans which are used to make soy milk and tofu.
usually still in the pod. Because the beans are young and green when they are
picked, edamame soybeans are soft and edible, not hard and dry like the mature
soybeans which are used to make soy milk and tofu.
Edamame is great for salads or snacking. While the pod
itself is not edible, it adds to the flavor or the beans. Edamame served in the
pod is a popular appetizer at many Japanese restaurants and is a great
choice for vegetarians, vegans, or anyone wanting to eat healthy. It is loaded
with healthy and low-fat soy protein making it a great source of protein
for vegetarians.
itself is not edible, it adds to the flavor or the beans. Edamame served in the
pod is a popular appetizer at many Japanese restaurants and is a great
choice for vegetarians, vegans, or anyone wanting to eat healthy. It is loaded
with healthy and low-fat soy protein making it a great source of protein
for vegetarians.
Here’s what you’ll find in a half-cup serving of shelled
edamame (or 1 1/8 cup edamame in the pods):
edamame (or 1 1/8 cup edamame in the pods):
9 grams fiber with only 2.5 grams fat, 120 calories with 11
grams protein and only 13 grams carbohydrate.
grams protein and only 13 grams carbohydrate.
There are a few delicious ways to prepare edamame.
Boiling: Add fresh, in-shell edamame to a
pot of boiling, salted water. Boil frozen edamame for one to two minutes
and fresh edamame for five to six minutes until the beans are tender. Drain and
rinse the pods with cold water.
pot of boiling, salted water. Boil frozen edamame for one to two minutes
and fresh edamame for five to six minutes until the beans are tender. Drain and
rinse the pods with cold water.
Steaming: Place an inch of water in a pot and bring
it to a boil. Place the edamame above the boiling water in a steam basket.
Cover the pot and steam for five to 10 minutes for fresh edamame and just a
couple of minutes for frozen edamame. Steam until tender. Rinse to cool if desired.
it to a boil. Place the edamame above the boiling water in a steam basket.
Cover the pot and steam for five to 10 minutes for fresh edamame and just a
couple of minutes for frozen edamame. Steam until tender. Rinse to cool if desired.
Pan-searing: Heat a frying pan over high heat. Add
the edamame and reduce the heat to medium-high. Allow the pods to cook until
they are lightly charred, then turn them over to char the other side. Cook
until tender and charred. Serve warm or hot.
the edamame and reduce the heat to medium-high. Allow the pods to cook until
they are lightly charred, then turn them over to char the other side. Cook
until tender and charred. Serve warm or hot.
Once they’re cooked here are some delicious ways to enjoy
edamame.
edamame.
1 bag frozen edamame
3 cloves garlic
2 tablespoons olive oil
Kosher salt or sea salt
low
sodium soy sauce
sodium soy sauce
Boil the edamame as directed on package. Drain and set
aside.
aside.
In a large skillet, heat 2 tablespoons olive oil. Smash the
3 cloves of garlic with the side of a knife, but leave them in 1 piece. Toss
them into the skillet with the edamame and sauté until the outsides of the
edamame are just browning.
3 cloves of garlic with the side of a knife, but leave them in 1 piece. Toss
them into the skillet with the edamame and sauté until the outsides of the
edamame are just browning.
Serve with low sodium soy sauce for dipping.
2 teaspoons kosher salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 (1-pound) bag frozen edamame
Heat the salt, chili powder, and pepper flakes in a small
dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes.
Remove from the heat and crumble in the oregano.
dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes.
Remove from the heat and crumble in the oregano.
Boil the edamame pods in salted water until tender, about
8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the
chili-salt and serve warm.
8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the
chili-salt and serve warm.
1 bag shredded cabbage
1 1/2 cups shelled cooked edamame
3 carrots, peeled and shredded
1/3 cup scallions, checked and sliced
4 tablespoons unseasoned rice vinegar
2 tablespoons fresh lemon juice
2 tablespoon toasted sesame oil
1 garlic clove, crushed
4 tablespoons sugar
Salt and fresh black pepper to taste
Combine first 4 ingredients in a medium bowl.
Whisk vinegar, lemon juice, oil, garlic and sugar in
small bowl to blend. Add to edamame mixture; toss to coat. Season the salad to
taste with salt and pepper. (Can be made
3 hours ahead. Cover and chill.)
small bowl to blend. Add to edamame mixture; toss to coat. Season the salad to
taste with salt and pepper. (Can be made
3 hours ahead. Cover and chill.)