Edamame

Name: Edamame
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g edamame; 1 tsp fine sea salt; 1 tsp shichimi; 1 tsp sesame oil; ice for shocking

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Edamame, a beloved appetizer in Japan, often graces the tables of izakayas, those lively gathering spots where friends unwind over drinks and small plates. This home version mirrors the spirit of those bustling eateries, with salt measured by intuition and a generous splash of sesame oil. It's a dish that invites sharing, embodying the casual, communal atmosphere of an evening spent in good company.

The taste is a perfect blend of the familiar and the bold—tender soybeans with a hint of sea salt, a whisper of shichimi's spice, and the nutty warmth of sesame oil. Each pod is a burst of flavor, meant to be savored as you pop the beans from their shells. Serve them chilled, after a quick plunge in ice water, for a refreshing contrast that teases the palate.

Ingredients

400 gedamame
1 tspfine sea salt
1 tspshichimi
1 tspsesame oil
icefor shocking

Method

Begin by rinsing 400 g of edamame under cold running water to remove any dirt or impurities. Drain well and set aside. Prepare a large bowl of ice water, which will be used to shock the edamame after cooking to preserve their vibrant green color.
In a large pot, bring enough water to a rolling boil to fully submerge the edamame. Once boiling, add the edamame to the pot and cook until the pods are bright green and tender, about 3 to 5 minutes. The edamame should be firm but not hard when bitten into.
Immediately transfer the cooked edamame to the bowl of ice water to halt the cooking process. Allow them to sit in the ice water for about 2 minutes, then drain thoroughly. This step ensures the edamame remain crisp and retain their color.
In a large frying pan, heat 1 tsp of sesame oil over medium heat. Add the drained edamame and toss them in the oil to coat evenly. This step infuses the edamame with a subtle nutty flavor.
Sprinkle 1 tsp of shichimi over the edamame in the pan, stirring to distribute the spice evenly. The shichimi will add a gentle heat and aromatic complexity to the dish.
Continue to cook the edamame in the pan for another 2 minutes, stirring occasionally, until they are heated through and the spice is fragrant. The edamame should have a slight sheen from the oil and spices.
Remove the pan from heat and sprinkle 1 tsp of fine sea salt over the edamame, tossing to ensure even coverage. Taste and adjust the seasoning if necessary. Serve the edamame immediately, while they are warm and inviting, perfect for sharing.