How do you make make edamame?
I wanted edamame, but I wanted it a little different, you know? So I minced up some garlic, cooked it with some olive oil and crushed red pepper. Made the edamame, tossed it with the olive oil mixture and lots of salt and pepper, and OMG, it was amazing.
So now I'm thinking, hey, maybe I've not fully realized the wonderful things I can do with this very healthy, fun to eat, podded vegetable (It needs the pod, doesn't it? It seems somehow lacking without it.).
So what do you do with it, outside of the standard cook and lightly salt? I'd love to see some interesting ideas on this.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
16 Comments:
This might sound weird, but I love to put it into boxed mac and cheese.
I've also used in place of fava beans in a super-easy Mediterranean prep: fill a pot with edamame, chopped red bell pepper, cilantro, a bit of coriander seed, salt, a glug or two of olive oil, and just enough water to barely cover. Cook loosely covered on the stove until everything's tender. If you want to get fancy, you can strain at this point and reduce the sauce, or you can just eat as is. Sometimes I add some corn for color.
Arjun at 8:42PM on 09/24/09
i made fried edamame the other night that was pretty bitchin--the outer shell was crunchy and...fried-y, but the inside was still pretty tender. i topped it with salt and cayenne pepper.
rasellers0 at 9:00PM on 09/24/09
I love kakiage (mixed tempura) with shelled edamame.
I've made edamame & fake crab meat salad with ponzu and a bit of mayo- that was good, obviously better with real crab meat. shrimp may work too.
simply mix with white rice- pretty for bento.
I miss having access to fresh ones off the "branch" (literally) though, they are absolutely wonderful and only need salt. nothing else. It's pretty ironic that I can't have fresh edamame because I live where they grow tons of soybeans.
hmw0029 at 9:57PM on 09/24/09
Giada has this recipe:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pecorino-and-bean-salad-recipe/index.html
I tried it a few weeks ago and really liked it. It's basically a bean salad that gets "jazzed up" with edamame and pecorino.
PumpkinBear at 10:14PM on 09/24/09
1. fresh shelled edamame and fresh limas sauteed in butter with green beans
2. pureed with potatoes for a slightly different mashed vegetable
3. papparadelle with edamame and raw tomato sauce (use plenty of good olive oil here)
4. used warm shelled edamame as a bed for some poached fish, with a bit of miso compound butter on top
As hmw0029 says, fresh edamame make a huge difference - I became somewhat obsessed with them over the summer
Nicholas H at 12:13AM on 09/25/09
I eat mine plain, cold, maybe a sprinkling of salt. At the outside, a squirt of soy on the shells so I get the taste of it as I squeeze the beans into my mouth.
I've never been one for edamame served hot.
therealchiffonade at 6:16AM on 09/25/09
I substitute shelled edamame for lima beans in succotash. The shelled ones are also great in a rice salad with roasted onions and bacon!
Amandarama at 7:13AM on 09/25/09
Hey Chisai - My all-time favorite way to eat edamame is the corn and edamame salad from Veganomicon. (If you do a search for "veganomicon edamame salad" it'll come up in Google Books). I double the dressing - a yummy mix of sesame oil, rice vinegar, and soy sauce, and throw in some drops of chili oil for heat so that I can add some red onion and cabbage, shredded carrots or beets, etc. for color and variety.
And if you make it with fresh corn, Don't boil the corn! Just use it fresh off the cob. I think the salad would also be good with fresh shredded parsnip, which will make it sweeter, but I haven't tried that yet.
I haven't tried it with the frozen corn yet, but it's really really awesome. Just be sure your sesame oil is not rancid, though - mine always seems to go bad before I use it all.
prunesaregood at 7:38AM on 09/25/09
I've made an edamame dip: edamame, garlic, lemon juice and olive oil.
it's also good in soups and salads.
orchidgirl at 9:38AM on 09/25/09
I make a quick soup like my italian Mom would- chicken broth, left over pasta, veggies (carrots, broccoli, frozen brussel sprouts are perfect for flavor), and throw the shelled edamame in at the last minute. Great for lunch or a light dinner.
elennert at 10:39AM on 09/25/09
I know this is basic, but I loved cooked (and cooled) edamamae in almost every kind of salad. Their flavor is distinct, but still goes so well with pretty much all salad dressings. And they add nice body to salads.
Junie at 10:59AM on 09/25/09
shelled edamame sauteed in a little bit of butter or duck fat.
AnnieNT at 11:51AM on 09/25/09
I love Edamame from my local Japanese resturaunt.
I tend to order it with their cold Soba salad with grilled praws (sooooo deadly awesome)
I'm pretty sure they just steam and salt them; which is how I prefer them (in the pod so you can suck the little buggers out)
I once had edamame from the Earls' in my city too: I really liked that they coated it with really really coarse sea salt. T'was perfecto
@rasellers0 - did you use a frier-device? Could you do this in a pan? I love anything bitchin so I'd go for this with the cyanne.
hungrychristel at 12:05PM on 09/25/09
I steam them, then drizzle with sesame oil and lemon juice with a sprinkle of kosher salt, and eat them warm.
This is weird, but I also like them in tuna salad.
FoodieSearching at 12:24PM on 09/25/09
Edamame "pesto" is wonderful...try using manchego cheese and mint...no nuts, tho
KateRuby at 9:18PM on 09/25/09
Thanks for all your great ideas. @Foodie - I am definitely trying the sesame oil and lemon.
chisai at 2:27PM on 09/26/09