It took a trip to Japan to realize I’ve been making edamame wrong all these years.
Well, not necessarily wrong wrong. But not the best way possible.
When I discovered the joys of edamame about 10 or 12 years ago, I would buy bags of the frozen stuff, microwave them, and sprinkle table salt on top. Then I progressed to boiling them in a pot. When I discovered fresh edamame in Chinatown, and replaced Morton with Malden, I thought this was as good as edamame could get. After all, it tasted the same as at all the Japanese restaurants in the US.
Then I went to Japan. In Tokyo this past summer, I noticed something slightly different about the fuzzy little legume that was as good an accompaniment with omikase-style sushi as it was with beer at 2 a.m. My meals of tempura, sashimi, fugu, and yes, even fugu sashimi were all bookended by a dish of edamame that tasted, well, better. Was it just because my subconscious dictated that the Japanese food had to taste better in Japan?
One night when returning to the guest house, a traveler from the north of Japan was snacking on some edamame in front of the TV. He was watching game show contestants clad in knee pads and mud hurling themselves around an obstacle course. He offered me some edamame.
It had the same subtle but brilliant taste as in restaurants, like a Chinese tea egg mixed with dried salted peas mixed with a sensuous bowl of tonkatsu ramen…but more muted, and in the shape of a pod. Garlic? Anise? Sugar? Well, I was lost. Unfortunately, I spoke no Japanese, and his English was rudimentary at best, so there was no way I could dig up a list of ingredients from him.
Back in the US, my internet research and Japanese cookbooks have been little help. Salt, water, salt, water, is what every recipe calls for. My tastebuds are not always accurate, but I know the edamame in Tokyo I’ve eaten is boiled in something other than pure H20.
So here is where I’m seeking your help. Do you know of a recipe that employs anise, garlic, and joyful amounts of umami? If not, do you use season your edamame with something other than just salt, for a little more oomph? From comments, I’ll hopefully finally gather enough info for a recipe, and finally stop going all the cookbooks at Borders in search of something that seems so simple.
Well, I usually add a shotglass of mirin about 30 seconds before I take them out of water.
After that, just sprinkle with salt.
I don’t know if that helps but I find it a little better than just boiling water :)
After cooking in very salty water, I season mine with gracious amounts of salt and pepper…yum!
Somewhere online I read to rub the edamame pods liberally with salt and let them sit for five minutes before cooking. This does result in more flavorful edamame, but I don’t know if it’s quite to the degree as you are describing.
This might be where I originally found the suggestion
http://kokonuggetyumyum.blogspot.com/2006/07/road-to-edamame-expert.html
My husband uses mint sauce, but he also uses onions, fresh parsley and some other ingredients, and makes a sort of salad.
My husband uses mint sauce, but he also uses onions, fresh parsley and some other ingredients, and makes a sort of salad.
We flavor the water with a little dashi seasoning personally.
this never occurred to me until i had it a few weeks ago at a friend’s. after it was boiled, it was tossed in minced garlic that’s been heated with sesame oil. sprinkle some salt and pepper and it’s delicious!
after boiling in salted water toss in a mixture of sesame oil, minced garlic, soy sauce (shoyu), a little chili oil. sometimes i also mince ginger as well… mirin and/or rice vinegar can be used to adjust flavor to your liking. i also sometimes substitute ponzu sauce for plain shoyu.
My (japanese) wife just confirmed that it is only boiled with water and salt.
Maybe the difference is in the product… Diferent soil? Different growing conditions? different type of plant maybe?
Good luck in your search…
I prefer the normal Chinese style with star anise, ginger, scallions, cinnamon, and sichuan peppercorns.
This is in Chinese, but she has pictures showing each step:
http://www.wretch.cc/blog/mitong/22873031
I always boil them in water with seasalt and some (2 or 3) staranise. So even though it’s probably not what the Japanese do, I think you should try. It’s really nice.
anjinomoto
Salt and pepper is a perfect combination for this kinds of bean, I have tried cooking these and made some generous adjustments with salt and pepper!
A very intriguing post- it was like reading a travel show script. I truly wanted to know what you ended up doing with your edamame! You have explained exactly the quest we are on at Foodista- the goal to have the absolute best recipe via user edits. What combination of flavors did you finally find to work best?
Cheers,
Melissa
Boiling them could easily destroy the nutrients you would need.
It is possible that they are putting straight MSG on it, or maybe boiling it in MSG. This would boost the flavor a lot.
Then I do agree that it could just be the product, probably much fresher in Japan.
Just discovered your blog and love it! I’ve noticed that in some Japanese restaurants the Edamame are served warm. I think this enhances the flavor. I like to boil them in salted water with a splash of white vinegar. Also use sea salt or kosher salt, as you’ve discovered, instead of table or Morton salt. Fresh Edamame are infinitely tastier than frozen, but are subject to availability. Different farming and packaging methods in Japan might also account for the flavor difference.
I love edamame too, but I don’t believe it would be healthy because soy mimics estrogens, so it could mess with your hormone levels. Do several research first, at least, and on several more reputable sites.
I love my edamame with the following sauce: soy sauce, sesame oil, sea salt, fresh ground pepper and Sriracha sauce. It gives it a wonderful kick and whenever I make it this way my guest love it.
Thanks for all the great recipes. I’m inspired to cook.
I usually boil them in water with sea salt, then add a little pepper.
I love edamame by giraffe
they state it is wok fried soy bean pods with soiy, chilli and mirin – it’s absolutely delicious – if anyone works there and has a specific recipe i’d love it x
In Japan, you can purchase edamame still attached to the plant when they are in season. This is the best way. Once the pods are detached from the plant, they quickly lose flavour.
- First, you need to trim both ends of edamame pods.
- Put the trimmed, rinsed pods and sea salt in suribachi
(Japanese mortar with rough interior surface).
- Rub the pods against the rough surface to remove fine
hair. Rinse.
- Bring water to boil and carefully put good amount of sea
salt and edamame. Do not over cook.
- Sprinkle sea salt and serve while it is still warm.
I’ve had edamame still in its pod cooked in a mixture of dashi, mirin, soy sauce and a little salt and sugar. It is pretty good, but I prefer just salt. What you probably had was edamame with Ajinomoto (MSG).
As I read in a comment before, the only secret (and not too secret) is to boild them in water with salt, it’s very true that the soil condition and the quality of the products have an influence on the taste, then you can toss on it whatever you like: minced garlic, pepper, etc.
I like the flavor of edamame when the seasoning includes some oyster sauce, garlic, and sesame oil.
Yea, I really like these boiled. Thanks so much for the info!
Much love,
Lisa :-)
My friend turned me onto edamame. I had never heard of it before, but I was surprised how tasty it actually is. And since it’s heathy too, I enjoy it as a nice snack.
There are some great comments and ideas on different ways to cook edamame…I also until now just microwaved them and added sea salt but I’m excited to try some new ways. thanks for the great ideas.
i am cooking some right now! boiled with a hint of sea salt, parsley, onion and red pepper :)