If you’re ever in Japan during the summer, make sure to get your hands on a fresh batch of edamame. If you’re not familiar, edamame are young soybeans. They’re filled with protein, and are a great healthy snack. It’s hard to find fresh edamame outside of Japan, but there’s a huge difference in flavor and texture between fresh and frozen. Fresh edamame is crunchier, a tad sweeter, and more flavorful. My fridge is stocked with the last batches of edamame of the summer.
You’ll usually buy edamame pre-packaged at the market. Choose ones that are dry, firm, and a nice green color. Try to avoid any black spots.
To cook, wash them thoroughly. If you like, trim off the ends. This allows the salt to penetrate into the bean and makes for a nicer presentation. Toss and coat the edamame with 10 grams of salt for every 250 grams of edamame. Boil 1 Liter of water in a pot and add 30 grams of salt (for 250 grams of edamame). When it reaches a rolling boil, add the edamame and boil it for 3 1/2 to 5 minutes, depending if your preferred crispiness. Strain the water and let it cool a bit. While the edamame is still hot, add additional salt to taste. Enjoy!
*A special thank you to my mother and sister in law for helping with this post!