The best edamame

The best edamame

By
From
JapanEasy
Serves
2
Photographer
Laura Edwards

I never really understood the appeal of edamame. I mean, yeah, they’re fine, and kinda fun to eat, but at the end of the day they’re just beans, right? That’s what I thought, until I changed the way I cooked them. Forget boiling – the best edamame are grilled (broiled). Preparing edamame with hot, dry heat dries them out slightly, making their texture more dense, and giving them a slightly caramelised, richer, nuttier aroma and flavour. They have a natural sweetness to them, making them as moreish as a tube of Pringles and way more healthy. Make a big batch and chow down while binge-watching Netflix.

Soy not difficult

Ingredients

Quantity Ingredient
250g frozen edamame
1 tablespoon black sesame seeds, crushed, (white sesame seeds will do if you can’t get black)
1 teaspoon sesame oil, (optional)
a few pinches salt, ideally sea salt

Method

  1. Spread the edamame out on a baking tray and place under the grill (broiler) on its highest setting. Keep checking every 5 minutes or so, turning and moving the edamame around periodically to ensure even browning. They are done when they’re nicely browned (and a little bit black in some places). Immediately toss the edamame with the crushed sesame seeds, sesame oil, if using, and salt, and enjoy while piping hot.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again