Edamame (Cooked Fresh Soybeans)
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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- Recipe categories: Beans and Legumes, Edamame,
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Total Reviews: 4
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By Karen-GoLowChol...
NYC Metro Area
on October 09, 2011
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Delicious and easy - tastes exactly like the edamame in sushi restaurants. Not sure WHY you have to salt and rub and let sit for 15 minutes, but I did that and was well rewarded with a steaming, tasty bowl of fresh edamame.
By KathyFoodie
Macomb County, MI
on November 13, 2010
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These truly are a wonderful snack. You still have to watch portions, but as was mentioned - having to peel each bean does slow down the mindless munching.
Also, using course Kosher Salt (recipe doesn't specify adds extra crunch with a lot less salt. I keep mine in a separate small bowl and dip the bean into it just before eating it. Otherwise, the salt dissolves into the liquids and just becomes salt water (no crunch, and not nearly as tasty.
By torba97_12904148
Fremont, CA
on August 14, 2010
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Personal opinion ... it is a joy to have established chefs present a "how to" cook something...not a recipe but a single ingredient. Julia Child, Jacque Pepin and Ina (Barefoot Contessa in the Hamptons, NY have always included such teaching. Specifically, this suggested method for edamame...fine for beans in the pods.Also tried it for the frozen edamame beans from grocery store. Same success.
By voiceomt2002_98...
Jacksonville, FL
on March 03, 2009
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With an average of only 8 carbs per serving, this is a simple snack that can't be beat! It's a no-guilt substitute for the popcorn on movie night. We vary out the different spices, treat it like popcorn. However, because we have to separate the bean from the pod, we slow down and don't gobble mindlessly.