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Thursday, August 20, 2009

Bonus Recipe, August 21st: Boiled Edamame

Seasonal Recipe
Boiled Edamame

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)

This is one of those recipes, so simple, so easy, that it hardly needs any explanation. That doesn't mean, however, that it isn't delicious and well worth making. If you really take a shine to these, and want to enjoy them well past their fresh season, wrap them tightly in plastic and freeze them; they should keep for months. They're definitely finger food, so make sure you have plenty of cold beer and napkins handy.

To eat them, place the pods between your teeth, and the beans will pop right out into your mouth. If you prefer, you can also shell them by hand for snacking or for a last-minute addition to another recipe.


  • Fresh edamame (immature soybeans in their pods)
  • Salt, to taste
  1. If you purchase your edamame still attached to their stalks, remove the pods, but leave the beans inside. Wash the pods and, if you like, scrub the fuzz off of the outside, though this isn't necessary.

  2. Bring a large pot of salted water to the boil. Add the edamame and cook for 3-4 minutes, or until the beans are tender inside the pods. (Taste one to be sure.) Drain, sprinkle with more salt, and serve immediately.