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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