| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | ***to post, Beans & leg, Vegetarian, Want to try | 1 | servings |
INGREDIENTS
| Fresh OR frozen soybeans in the pod | ||
| Water | ||
| Salt; optional |
INSTRUCTIONS
1. Bring a large pot of water to a boil. Add the beans and cook uncovered at a medium boil until the beans are creamy and tender but still firm, 5 to 10 minutes. (Timing and doneness vary according to batch and personal preference. Begin testing every minute after the first 5 minutes to avoid overcooking). 2. When the beans are done, drain them and run under cold water to set the color and halt cooking. Drain well and transfer to a bowl. Serve at room temperature. NOTE: "If you're ever lucky enough to spot fresh green soybeans for sale in an Asian grocery or farmer's market, grab them for an unforgettable taste treat. You'll recognize these diminutive specimens - about 2 inches long - by the delicate brown fuzz covering their green pods. (Backyard gardeners, take note: I've been told that they're extremely easy to grow.) More readily available, but slightly second-best, are the frozen green soybeans found in many Asian groceries. Defrost them, then follow the same directions for preparation. Called Edamame by the Japanese, soybeans in the pod are traditionally served as finger food. Before cooking, they are often rubbed in salt to remove the fuzz from their pods. Alternatively, they are boiled in heavily salted water to fix color and intensify flavor. I don't bother with either approach, finding their looks and subtle but extraordinary flavor need no enhancement. Serve edamame in a large bowl, inviting each diner to split open the pod (easily done with a thumbnail), revealing a few precious green beans that are sweet, nutty and irresistibly rich. They taste best when freshly cooked, although they are still a treat after a brief sojourn in the refrigerator." KSB NOTE: Trader Joe's grocery stores carry frozen edamame. Here in the Seattle area they are often offered as a free appetizer at sushi bars. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Jan 31, 1999, converted by MM_Buster v2.0l.
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