Edamame are unripened green soybeans that are typically boiled and salted. It’s a classic side dish at izakaya (Japanese pubs), and the beans are served still inside the pods. So, don’t mistakenly try to bite into the fibrous shell, but instead, push out the beans using your fingers directly into your mouth (leave the emptied pod back on the plate). You might need a few tries but you’ll surely get the hang of it. The salt on the exterior of the pods beautifully complements the nuttiness of the beans.
This dish is also surprisingly easy to prepare at home. Here’s how (well, at least my preferred method)!
First, start by placing the edamame pods in a large bowl. Sprinkle a generous amount of salt and rub them vigorously. Bring a large pot of well-salted water to a boil, then add the pods and cook over high heat for about 5 minutes. Don’t cover the pot, as this can cause the beans to lose their vibrant green color. Once cooked, drain the beans (don’t cool them in water, just drain). I personally feel that edamame tastes best when served hot, but if you prefer them cooled down, a paper or electric fan works wonders! I don’t recommend rinsing them in cold water as it can wash away the saltiness.
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