Authentic Izakaya-Style Edamame (Boiled Young Soybeans) at Home
Authentic Izakaya-Style Edamame (Boiled Young Soybeans) at Home
Perfect Recipe for Boiling Edamame, a Delicious Autumn Delicacy
Discover the joy of making delicious edamame at home with this simple recipe! Young soybeans, known as edamame, are a seasonal treat available from late summer to autumn. You can enjoy them boiled in their pods as a snack, or shell them to add to rice, pastries, or various side dishes. Edamame pairs perfectly with a cold beer, making it an ideal appetizer that rivals any izakaya. Let’s get started!
Ingredients- 850g Fresh Young Soybeans (Edamame)
- 1L Water (enough to cover the beans)
- 3 Tbsp Coarse Salt (for 1L of water)
Cooking Instructions
Step 1
If you’re seeing fresh young soybeans for the first time at the autumn market, you might mistake them for peas. However, once you take out the beans, you’ll notice they’re not round like peas, but rather oval-shaped, indicating they are young soybeans.
Step 2
While the pods are green, the color of the beans can change as they mature. If the raw beans have a yellowish tint, expect the pods to turn brown or dark green after boiling. This variation is quite normal.
Step 3
The fuzzy hairs on the edamame pods tend to trap dirt and debris. Thoroughly washing the beans is the most crucial step, accounting for 100% of the preparation needed to ensure they are clean and ready to cook.
Step 4
Place the young soybeans in a large bowl. Sprinkle a handful of coarse salt over them. Rub the beans together vigorously as if you’re washing them, and rinse multiple times until the water runs clear. This helps remove all the fuzz and dirt.
Step 5
Edamame can be boiled in saltwater or seasoned with salt after cooking. To ensure the beans are well-seasoned when boiled in their pods, use a generous amount of salt. A good ratio is about 1.5 tablespoons of coarse salt per 500ml of water. Make sure to add enough water to fully submerge the beans.
Step 6
Now, put the washed young soybeans into a pot. Add enough water to completely cover the beans. Then, add the coarse salt proportionally to the amount of water used. In this recipe, I’ve used 1 liter of water and 3 tablespoons of salt.
Step 7
Bring the water to a boil over high heat. Once it’s boiling vigorously, reduce the heat to medium. Cover the pot and let the beans simmer for about 10 minutes. After simmering, turn off the heat and let them steam for an additional 5 minutes. This method works well for the 850g of beans used here, so feel free to adjust the boiling time based on the quantity you’re cooking.
Step 8
After the steaming period, use tongs to carefully open a pod and taste a bean. If it has a pleasant, slightly firm texture, they are perfectly cooked. If they seem a bit undercooked, turn the heat back to medium and continue boiling for a few more minutes until they reach your desired tenderness.
Step 9
Crucially, do not rinse the boiled edamame under cold water! Drain them in a colander and let them cool slightly. If you’ve made a larger batch, portion them into freezer bags and store them. You can then quickly reheat them in the microwave throughout the winter for a delicious snack anytime.
Step 10
The ultimate reward: pop open the pods, enjoy the fresh beans, and pair them with a cold beer for an unbeatable izakaya experience right in your own home. Cheers!
