Authentic home cooking from Japan, with US measurements. 
Oven-Roasted Edamame
If you can get fresh edamame, roast them whole in the oven! It's an easy way to make a big batch of roasted edamame with minimal effort.
Recipe background:
At a friend's party, I once brought some edamame as a contribution. Boiling them on the spot seemed like a hassle, so I roasted them all at once and served them. They were a big hit.
Oven-Roasted Edamame
If you can get fresh edamame, roast them whole in the oven! It's an easy way to make a big batch of roasted edamame with minimal effort.
Recipe background:
At a friend's party, I once brought some edamame as a contribution. Boiling them on the spot seemed like a hassle, so I roasted them all at once and served them. They were a big hit.
Open in Cookpad AppSteps
- 1
Use edamame still attached to the stems, if possible.
- 2
Trim off the leaves and roots, and gently rinse off any dirt.
- 3
Soak the edamame in water for a while to let them absorb moisture. You can skip this step and roast them right away, but they may turn out a bit dry.
- 4
Sprinkle with salt and roast in a 350°F oven (180°C) for 20–30 minutes. (No need to preheat.)
- 5
Taste one when they're done roasting. If they're cooked through, they're ready to serve!
- 6
Roasting brings out a richer, more savory flavor than boiling. Enjoy!
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