Edamame with brown rice tea salt

Edamame with brown rice tea salt

By
From
Cut the Carbs!
Serves
4

I doubt at this stage whether anyone needs any instruction on how to eat edamame, those immature soybeans in pods that have become a ubiquitous starter at most Japanese restaurants and sushi-go-arounds. But just in case, here’s a hint. Don’t eat the case. It’s leathery and tough and as unpalatable as can be. And you’ll look a little like a numpty. Instead, transfer the pod directly to your mouth and use your teeth to extract each bean. Lightly steamed or boiled, these beans are naturally sweet – a little sprinkling of salt is what really makes them sing. And for a nifty twist, try muddling your salt with some brown rice tea. It offers a smokey depth that makes for a compelling slow-carb snack.

Ingredients

Quantity Ingredient
1 tablespoon sea salt flakes
1 tea bag japanese brown rice tea, or a green tea bag
500g frozen edamame in their pods

Method

  1. Mix together the sea salt and the contents of the brown rice tea bag.
  2. Bring a saucepan of water to the boil. Add the frozen edamame and cook for about 4 minutes, or until the pods turn bright green and are heated through. Drain them and transfer them to a large bowl. Toss them with the brown rice tea salt and serve them with a bowl to the side for the empty casings.
Tags:
healthy
low carb
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