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Chef Reusing tosses her cooked edamame (soybeans) with shichimi togarashi (Japanese 7-spice blend) and coarse sea salt. Look for the spice blend at an Asian store, or use the version below, which combines black sesame seeds, tangerine peel, and cayenne pepper.
1/2 tsp. coarse sea salt
1/2 tsp. black sesame seeds
1/2 tsp. finely shredded tangerine or lemon peel
1/8 tsp. cayenne pepper
8 oz. fresh or frozen sweet soybeans (edamame) in shells (2 cups)
1. In a small bowl stir together salt, sesame seeds, tangerine peel, and pepper; set aside.
2. Bring a large pot of water to boiling. Add soybeans and boil for 4 to 5 minutes. Test one; it should be bright green in color and taste sweet and fresh. If it still has a slight raw or floury quality, cook soybeans for an additional 1 to 2 minutes. Drain and toss beans with salt mixture. Serve immediately. Peel and eat warm soybeans; discard shells. Makes 4 to 6 appetizer servings. |
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