Boiled salted edamame soybeans, Tsukiji Tamura style
Soaking boiled edamame in ice water helps the beans firm up and gives them a nice salty flavor. They taste even better if left in water for about half a day
How to make it
1
Rub the edamame beans with salt, rinse them under running water to remove the surface fuzz, and cut off both ends of the beans with kitchen scissors
2
Fill a pot with hot water and boil the edamame. Adjust the boiling time by tasting them. They will be cooled in ice water, so they are done when they are slightly soft
3
Drain the edamame in a colander and place in the ice water used for finishing. You can eat them freshly boiled, but they taste better if you leave them in ice water for half a day to a day
material
-
- edamame
- Appropriate amount
-
- salt
- A little
-
[Ice water for finishing off the meal]
- water
- 400cc
-
- salt
- 12g
-
- ice
- 200g
-
- kelp
- 1 sheet
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