How do I get salt to stick to edamame?
When I order edamame from the sushi place, each pod is perfectly coated with a few grains of course salt, so I get some salt on every bite. When I cook frozen edamame at home, I cook it in in water, drain, and sprinkle with coarse sea salt, which promptly falls to the bottom of the bowl. I have tried coating the edamame with a little sesame oil, but that didn't work either. Maybe I am using the wrong kind of salt? I feel a bit silly asking a question about something that should be so simple, haha!
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7 Comments:
I've never cooked edamame before, but have you considered giving the cooking water a good dose of salt before you put them in? Perhaps also salting them while they're still at least a little tacky so that the salt has something to help it adhere.
binlu at 11:50AM on 06/07/08
I'm going to suggest what binlu said. If you are going to boil them, make the water like sea water. I don't season many of my veggies that I prepare this way. However, if you want the texture of the sea salt, I suspect that they are not using coarse sea salt like Baleine. They are likely using something more like Maldon which has very large asymmetrical crystal. It's pretty widely available stuff. It's one of the most common finishing salts in restaurants. We'll put a few grains on top of something to give it that crunch as well as the salt. Finally, salt doesn't dissolve in oil. So something that just flows off like sesame oil will keep it from adhering to the edamame.
Husband at 12:33PM on 06/07/08
Ditto what others have said:
1. Salt the heck out of the cooking water.
2. Use a finer grain of sea salt. Actually, you'd probably be fine with a sprinkling of just plain kosher salt.
3. Apply the salt while the pods are still a bit wet and warm right after you've drained and plated them.
Good luck!
Amandarama at 1:47PM on 06/07/08
I just sprinkle mine with some kosher salt after cooking and have never had a problem getting it to look just like the sushi places'.
feriorrenna at 2:45PM on 06/07/08
I think the salt I have been using is too coarse, and I will start salting the cooking water too. Also, I didn't know salt doesn't dissolve in oil, learn something new everyday, haha. Thanks everybody!
erinlovestoeat at 2:50PM on 06/07/08
I worked in a chinese restaurant for 2 years and all they do is steam them then dump them in a fancy bowl & sprinkle with kosher salt. The salt was always stuck quite well, I would just say don't overcook them.
joanpieroni2 at 7:19PM on 06/07/08
Drain beans and add a small dash of sesame oil, then sprinkle with kosher salt. Serve at once - this works for me...
Raki5 at 2:52PM on 06/09/08