Boiled Edamame (枝豆)
Edamame is a classic otsumami, a side dish that's served with drinks. Enjoyed both at izakayas and at home, make sure to serve edamame with an extra bowl to put the husks in!
Photographed by HIDETOSHI HARA
Calorie count is per serving.
Ingredients (Serves 2)
- 1 bag edamame (with pods) (200 g)
- Salt, as needed
Fill a pot with water and bring it to a boil. Rinse and strain the edamame, then place them in a suribachi (Japanese grinding mortar) or in a bowl, and sprinkle with about 1 tbsp of salt.
Rub the edamame up against the wall of the suribachi or bowl to season them with the salt and remove the fuzz.
Immediately add the edamame into the pot of boiling water and boil for about 3 min over high heat. When they are cooked to the desired firmness, strain and sprinkle with salt to coat, then fan to cool until safe to handle.