Authentic home cooking from Japan, with US measurements. 
The Key is to Cool Immediately After Boiling! How to Boil Edamame
This is the way my mother cools edamame after boiling, a method she learned from farmers in our hometown of Niigata. Edamame is actually best after it cools, not right after boiling.
Recipe Background
This is the method my mother used at our home in Niigata, which she learned from local farmers.
If you taste the edamame before it cools, the saltiness might seem a bit light, but the flavor will develop as it cools.
The Key is to Cool Immediately After Boiling! How to Boil Edamame
This is the way my mother cools edamame after boiling, a method she learned from farmers in our hometown of Niigata. Edamame is actually best after it cools, not right after boiling.
Recipe Background
This is the method my mother used at our home in Niigata, which she learned from local farmers.
If you taste the edamame before it cools, the saltiness might seem a bit light, but the flavor will develop as it cools.
Open in Cookpad AppSteps
- 1
Place the edamame in a bowl and rinse under water to remove dirt. Drain in a colander.
- 2
Return the beans to the bowl, sprinkle with salt, and rub the pods together to remove the fuzzy hairs. Use about 1 teaspoon salt per 10.5 ounces (300 grams) of beans.
- 3
Add water to the bowl and rinse the beans again. Drain in a colander. Repeat this 2–3 times until the water runs clear.
- 4
Put the beans in a pot and add enough water to reach about one-third the height of the beans. Cover and bring to a boil over high heat.
- 5
Once steam starts to escape from the pot, boil for 5 minutes. If it looks like it might boil over, reduce the heat slightly.
- 6
Since cooking time can vary, after about 4 1/2 minutes, take out one bean and taste it. It's hot, so dip it briefly in water first.
- 7
If the beans are about 98% cooked but still a little firm, turn off the heat and let them steam in the pot for 2 minutes.
- 8
After steaming, immediately drain the beans in a colander and shake off all the hot water and steam. While still hot, sprinkle with about 0.8–1 teaspoon salt per 10.5 ounces (300 grams).
- 9
While the beans are hot, toss them in the colander or mix by hand (or with a spoon if too hot) to evenly coat with salt.
- 10
Spread the beans out as much as possible in the colander and use a fan or hand fan to quickly cool them and release steam. An electric fan works best!
- 11
- 12
Once completely cooled, the salt will have soaked in and the edamame will be ready to eat.
Thank you for making this recipe a topic of conversation on 8/11/2016!
Cooksnaps
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