While we wait for frozen unsheathed edamames, such as peas or broad beans, to arrive in the usual stores, we have to patiently remove them by hand. We do not always have time -or desire- to dedicate it to this task, especially if we want the ration to spread.
That’s why the easiest way to take advantage of frozen edamames is to serve them as a Japanese-style appetizer: with their pods and well seasoned. By allowing them to soak up the sauce well, and reserving a portion to dip each one again, we get much more flavor by extracting the soybeans directly with the mouth.
The procedure for cooking them is simple: we can cook them in boiling or steamed water, just about 4-5 minutes, leaving them al dente. The dressing sauce is very simple and quick, and by mixing it with the hot pods we get it to adhere better. This healthy snack is delicious both freshly made and cold, and we can eat it directly with our hands. Almost as if they were pipes.
Prepare a pot or wide casserole with plenty of water and a pinch of salt to heat. When this boiling with joyadd the edamame and count about 3-5 minutes of cooking once it starts boiling again.
Check, in any case, the instructions on the package. It is important not to exceed the cooking time. Drain them gently but conscientiously and dispose in a source or large bowl.
Apart, squeeze the juice of a lime and mix with all the other ingredients. Beat with small rods or a fork to emulsify. Taste and adjust ingredients to taste.
Pour almost all the dressing over the edamame and stir well. Serve directly, with more toasted sesame seeds on top, and the remaining sauce in a bowl. Or leave to rest in the fridge and serve later, allowing them to temper a little from the cold of the appliance.
You can also add all the dressing directly and serve without anything else or with simple soy sauce for dipping.
KoRo – Salted and roasted Edamame 750g – Crunchy snack for between seasons, roasted, without oil and without artificial additives
With what to accompany the edamames
Serving these seasoned edamames as a snack, the best accompaniment is a good beer to our liking, a pairing also typical in Japan. They can be eaten alone as an aperitif or combined with other typical tapas portions or skewers, such as fried almonds, pickled skewers, olives or small toasts.
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