Best Edamame Caviar Recipe 415 Recipes

EASY EDAMAME RECIPE

Steps:

• Bring a large saucepan of water to a boil. Add the edamame and 1 teaspoon kosher salt. Boil the edamame until bright green and tender, about 4 to 5 minutes, then drain.
• Place the edamame in a bowl. Add the toasted sesame oil and salt, then grate the garlic clove into the bowl (using a microplane). Toss gently until everything is evenly coated, breaking up any clumps of the garlic that stick together. Transfer to a serving bowl and serve warm, with a smaller bowl for the discarded pods.

HOW TO COOK EDAMAME

Steps:

• Gather all the ingredients. These instructions are for frozen edamame pods. See below for fresh edamame pods.
• Add the measured water to a pot and bring it to a boil over medium-high heat. Reserve ½ tsp kosher salt (per 2 servings) for sprinkling later and add the rest to the boiling water.
• Add the frozen edamame pods to the boiling salted water and cook, stirring once in a while, for 4-5 minutes, or until the soybeans are an al dente consistency. (Read the package instructions carefully and check if the soybeans are raw or cooked. Edamame imported from Japan are always precooked, so you only need to boil them for 1 minute to reheat.) If you see foam forming on the surface of the water, remove it with a fine-mesh skimmer because we do not rinse the pods after cooking.
• Drain in a colander and DO NOT RINSE, or the edamame will lose their salted flavor. While the edamame pods are hot, sprinkle with the reserved salt. Let them cool naturally so the edamame can absorb the seasoning.
• Serve the edamame warm or at room temperature. To eat, remove the soybeans from their inedible pods and enjoy.
• Gather all the ingredients. These instructions are for fresh edamame pods. See above for frozen edamame.
• Remove the pods from the stems.
• Measure the weight of the edamame pods. Tip: If you do this once, you'll know the approximate weight next time without measuring.
• Add the measured water to a pot and bring it to a boil over medium-high heat. Meanwhile, use a pair of kitchen shears to cut off the tops and the tails of the pods, about 2-3 mm. If the water starts boiling, cover the pot and turn off the heat for now.
• Place the edamame in a bowl or tray and sprinkle 1 Tbsp kosher salt (per 2 servings) on the pods. Rub the salted pods against each other with your hands to remove the fuzz. Do not rinse off.
• Reserve ½ tsp kosher salt (per 2 servings) for sprinkling later and add the rest into the boiling water. Then, add the salted pods to the pot.
• Cook on medium heat for 3-5 minutes, or until the soybeans are an al dente consistency. Stir occasionally to make sure all the pods are cooking evenly. Start checking for doneness after 3½ minutes. Tip: Since we do not run cold water on the edamame after boiling, I recommend slightly under-cooking them since the edamame will continue to cook in their residual heat once drained.
• If you see foam forming on the surface of the water, remove it with a fine-mesh skimmer because we do not rinse the pods after cooking.
• Drain in a colander and DO NOT RINSE, or the edamame will lose their salted flavor. While the pods are hot, sprinkle with the reserved salt. Let them cool naturally so the edamame can absorb the seasoning (If you did not cut the ends off the pods, please let them rest for at least 1 hour).
• Serve the edamame warm or at room temperature. To eat, remove the soybeans from their inedible pods and enjoy.
• If you want to preserve the edamame, cook the edamame, cool completely, and then freeze. You can defrost them naturally or you can quickly blanch them in boiling water or use a microwave to reheat.

EDAMAME CAVIAR RECIPE - (4.1/5)

Steps:

• Rinse beans and edamame. Combine in a bowl. Chop onion and peppers. Combine in a bowl with vinegar, oil and salt and pepper. Stir into bean mixture. Refrigerate until chilled. Enjoy!

EDAMAME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

SPICED EDAMAME

Steps:

• Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
• Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.

CRISPY EDAMAME

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
• Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
• Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.