Edamame are young, green soybeans, commonly used in Asian cooking, and often boiled before eating. Edamame provides an alternative source of lean protein, similar to that found in tofu and other soy products, in a compact, natural form. Most people remove the beans from the pod after cooking, but edamame can be eaten whole. Prepare edamame by boiling the pods in water and salting before serving, or use the cooked beans in soups, salads and other dishes.
Things You'll Need
Bring 6 cups of water to boil in a large pot.
Add salt and edamame once the water reaches a rapid boil.
Cook for three minutes. The pods should be tender and easy to split when they are finished cooking. Check the tenderness of the pod, and continue cooking until it can be pierced with a fork and easily opened.
Pour 2 cups of water and 2 cups of ice in a large bowl.
Drain the edamame in a colander, and submerge it in the ice water for one minute to stop the cooking process.
Remove the edamame from the ice water using a slotted spoon. Place the pods in a clean bowl, and lightly dry them with a paper towel. Sprinkle with salt or remove the beans from the pod for use in other recipes.
Shelled edamame can be purchased for use in recipes that do not require the pod.
References and ResourcesCooking Light: Elemental Edamame
The Japanese Food Report; Fresh Edamame; Harris Salat; August 2010