Fresh Soy Beans (edamame)

INGREDIENTS

INSTRUCTIONS

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). 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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