A few recipes
from our kitchen to yours.
Edamame Appetizer
The Traditional Japanese Appetizer & Snack (serves 6)
1lb frozen of fresh edamame
6 cups of water
1/2 tsp salt
coarse salt
Bring 6 cups of water to a boil in a large pot. Add edamame soybeans and 1/2 tsp of salt (optional). Cook uncovered (to maintain bright green color) for 5 minutes or until tender. Do not overcook. Drain water, let cool slightly (to preserve full flavor, do not cool in water). Sprinkle with coarse salt. Raise the salted pods to your lips, and pop the beans in your mouth! Toss the pods!
Low Country Boil w Edamame
Serves 8
3 tbsp shrimp
Old Bay Seasoning
1.5G water
2lbs hot/reg smoked sausage
4lbs unpeeled shrimp
2lbs edamame soybeans (in the pod)
In a large stock pot, add the seasoning to the water and bring to a boil Add the sausage and boil, uncovered for 5 minutes. Add the corn and count 5 minutes. Add the shrimp and edamame and count 5 minutes. (Don't wait for the liquid to return to a boil before timing the corn, shrimp, and edamame.)Drain immediately and serve. Additional Old Bay Seasoning can be sprinkled on the dish according to taste.
Edamame Pasta Chicken Salad
A colorful, delicious cold salad for a healthy light lunch (Serves 6)
3 cups tri-colored pasta corkscrews (uncooked)
2cups cooked chiicken, cut into 1/2in cubes
1.5 cup crumbled feta cheese
3/4 cup toasted and salted pecans, chopped coarsely
1 cup shelled edamame soybeans, thawed
1/4 cup low-fat Caesar dressing
Cook pasta in salted water until done. Cool in ice water and drain. Toss pasta with chicken, edamame, and Caesar dressing. Top with feta cheese and toasted pecans.