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Edamame

Edamame is a dish consisting of immature soybeans still in the pod commonly served in Japan, China, Hawaii, Korea and the United States. The Japanese name literally means "twig bean," and refers to young soybeans cropped with their twigs. East Asia has used soybeans for thousands of years as rich sources of protein. The earliest known reference to the vegetable dates from 1275, when a Japanese monk wrote a note thanking a parishioner for the gift of "edamame" he had left at the temple. In the 1980s, sushi restaurants burst into popularity in the United States and, consequently, so did ed..

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  • Edamame

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    Source: Food.com

    By GinnyP on September 15, 2002

     

    Ingredients:

    edamame, as much as you would like to prepare

    (I use fresh, but frozen is easier to find and works well)

    salt

     

    Prep Time: 5 mins

    Total Time: 10 mins

     

    Directions:

    1. If using fresh, strip all of the pods off of your soybean bunch and boil them whole in salted water for 5 minutes.

    2. (Start timing once the water returns to a boil) Drain the pods, liberally salt them, and then slip the seeds out of the pods directly into your mouth.

    3. Have a discard bowl handy for the shells.

    4. You may never want to eat potato chips again!


  • Edamame Salad

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    Source: Food.com

    By dawnie2u on July 03, 2006

     

    Ingredients:

    1 lb frozen shelled edamame

    3 cups frozen petite corn kernels

    1 chopped red bell pepper

    3/4 cup sliced green onion

    1/2 cup finely chopped red onion

    1/4 cup chopped fresh Italian parsley

    2 tablespoons chopped fresh oregano or 2 tablespoons marjoram or 2 tablespoons basil

     

    Dressing:

    1/3 cup fresh lemon juice

    2 tablespoons Dijon mustard

    2 tablespoons olive oil

    3/4 teaspoon salt

    3/4 teaspoon fresh ground black pepper

     

    Prep Time: 20 mins

    Total Time: 20 mins

     

    Directions:

    1. Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.

    2. Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.

    3. In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

     

    Servings: 8


  • Roasted Edamame

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    Source: Food.com

    By Geema on February 15, 2004

     

    Ingredients:

    2 teaspoons olive oil or 2 teaspoons vegetable oil

    1/4 teaspoon dried basil, crushed

    1/2 teaspoon chili powder

    1/4 teaspoon onion salt

    1/4 teaspoon ground cumin

    1/8 teaspoon paprika

    1/8 teaspoon black pepper

    1 (10 ounce) package ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)

     

    Prep Time: 10 mins

    Total Time: 25 mins

     

    Directions:

    1. Preheat oven to 375°F.

    2. In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.

    3. Drizzle mixture over soybeans and toss to coat well.

    4. Arrange beans in a single layer in a shallow baking dish.

    5. Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.

    6. Serve hot as a vegetable side dish or cooled as a snack.

    7. Refrigerate any leftovers.

     

    Servings: 3


  • Spinach-Garlic-Edamame Hummus

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    Source: Food.com

    By spatchcock on November 20, 2003

     

    Ingredients:

    3/4 cup boiled edamame, shells removed

    1 cup frozen chopped spinach (1 small package)

    1 (12 ounce) can garbanzo beans, drained

    6 garlic cloves (this can be very strong, if you have an aversion to strong garlic taste, reduce the garlic!)

    1/2 cup tahini

    1/4-1/2 cup olive oil (i usually add the amount i need to get the consistency right)

    2 teaspoons sea salt (about)

    1 tablespoon red pepper flakes (i love these(but they make the hummus very hot) (optional)

     

    Prep Time: 10 mins

    Total Time: 10 mins

     

    Directions:

    1. Combine all in food processor.

    2. Add olive oil (water, or the "juice" of the garbanzo beans, if you wish)--either of these reduce fat to desired consistency.

    3. This is even better leftover.

     

    Servings: 3-4


  • Finger Licking Sesame Edamame

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    Source: Food.com

    By Rita~ on April 04, 2008

     

    Ingredients:

    1 lb frozen edamame, in the pod (3-4 cups)

     

    Dressing

    1 tablespoon vegetable oil

    1 teaspoon sesame oil

    1 teaspoon fresh ginger, grated

    1 teaspoon garlic, minced

    1/2 teaspoon salt

     

    Garnish

    sesame seed, toasted

     

     

    Prep Time: 10 mins

    Total Time: 16 mins

     

    Directions:

    1. Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 6 minutes.

    2. Meanwhile mix remaining ingredients together.

    3. When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and toss in the dressing.

    4. Top with seeds.

    5. To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.

     

    Servings: 8


  • Garlic Teriyaki Edamame

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    Source: allrecipes.com

    By: CRAZY4SUSHI 

     

    Ingredients:

    1/4 cup water

    3 cloves garlic, minced

    1 (16 ounce) package frozen edamame in the pod

    1/4 cup teriyaki sauce

    2 tablespoons brown sugar

    2 tablespoons rice vinegar

    1 tablespoon sesame oil

    2 tablespoons sesame seeds

     

    Prep Time: 10 mins

    Total Time: 20 mins

     

    Directions:

    Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

     

    Servings: 4


  • Creamy Edamame Risotto

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    Source: allrecipes.com

    By: claudinhull 

     

    Ingredients:

    1 tablespoon sesame oil

    1 1/2 cups frozen shelled edamame

    1 tablespoon reduced-sodium soy sauce

    3/4 teaspoon ground ginger

    2 tablespoons olive oil

    1 cup Arborio rice

    1/2 teaspoon garlic powder

    1/2 cup dry white wine

    4 cups hot water

    1/4 cup crumbled goat cheese

    2 tablespoons grated Parmesan cheese

    1 1/2 teaspoons dried basil

    1/4 teaspoon ground ginger

    salt and pepper to taste

     

    Prep Time: 10 mins

    Total Time: 40 mins

     

    Directions:

    1. Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.

    2. Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

    3. Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.

     

    Servings: 2