Best 6 Soybeans In The Pod Recipes

SZECHUAN EDAMAME (SOY BEANS)

Steps:

• Place edamame pods in a microwave-safe bowl; add 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
• Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame; toss until coated, 1 to 2 minutes.

SOYBEANS IN THE POD

Steps:

• In a large mixing bowl, combine soybeans with salt. With your hands, rub soybeans with salt. Let stand 15 minutes.
• Fill a large pot with about 3 quarts of water, and bring to a boil. Add salted beans, and boil until pods are tender, 7 to 10 minutes.
• Drain pods in a colander, and transfer to a serving bowl. Serve hot or at room temperature.

EDAMAME (COOKED FRESH SOYBEANS)

Steps:

• Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.

SALT-AND-PEPPER EDAMAME (SOYBEANS IN THE POD)

Steps:

• Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.
• Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil between batches. Drain in a colander and pat dry.
• Toss edamame with some peppered salt to taste and serve with remainder on the side.

EDAMAME IN THE SHELL

Steps:

• To boil: Bring a large pot of water to a boil and salt it generously. Add the edamame, return to a boil and cook until bright green, 3 to 5 minutes. Drain. To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.
• Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.

IZAKAYA STYLE JAPANESE EDAMAME - SOY BEANS IN POD

Steps:

• Boil 6 cups of water and add 1/2 tsp salt in a medium sized saucepan. Add edamame, cover and cook for 6 minutes. Drain and wash in cold water.
• In the same saucepan, add 1/3 C water, soy sauce, sake, mirin, garlic and rinsed edamame. Over medium heat, gently cook edamame, stirring frequently until liquid is reduced by at least two-thirds. This normally takes 5-6 minutes only. Gently add sesame oil and combine.
• Place in a serving platter and add salt to your taste. We normally don't add additional salt here, but that's just us.
• You may additionally add hot chile paste in the saucepan as well.