Edamame preparation of immature soybeans in the pod. Generally found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4% salt water and not served with salt.
According to Wikipedia, In Japan and Hong Kong, the name edamame is commonly used to refer to the dish. It literally means ‘‘stem peas’’ (枝 eda = ‘‘branch’’ or ‘‘stem’’ + 豆 mame = ‘‘pea’’), because the beans were often sold while still attached to the stem.
I was thinking of the dish for a food competition, which is having a theme of sesame and peanuts. I snack edamame and got an easy idea to form this recipe. Very very easy and delicious.
3 cups of edamame
1 tbsp dark soya sauce
salt to taste
2 tbsp roasted sesame seeds
1 tbsp sesame oil
- Boil edamame with salt for 10 minutes, covered.
- Strain and remove water from it. Pat dry.
- Heat wok or thick bottom kadai, pour sesame oil followed by edamame.
- Toss for few minutes and add dark soy sauce.
- Let all the sauce evaporate, sprinkle roasted sesame on it.