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Jan 28, 2005 02:55 PM

Edamame question

  • j

Everytime I blanch and salt edamame it never seems to be salty enough. Can anyone help me? I am looking for that delicious saltiness that sushi restaurants manage.

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  1. Use kosher salt liberally

    2 Replies
    1. re: MV

      Yes. And liberally salt the cooking water, too.

      1. re: 2chez mike

        And if it's not salty enough this time, add more next time. My husband (a homesick So. Carolinian) loves boiled peanuts. When he makes them he puts a TON of salt in the water and does them in the crock pot for about 10 or 12 hours.

    2. Also, along with salting water liberally, and using kosher salt, I found that I preferred it when there were granules of salt coating the edamame pods (just tastes saltier). So I suggest draining them very very well, then waiting just a bit to toss more salt on them, that way the salt does just dissolve.

      1 Reply
      1. re: thejulia

        I love chowhound because I can admit to have several salts in my pantry and find myself weird...

        For boiling veggies, I exclusively use sea salt (Which you can buy at Asian grocery stores). It seems to get the water saltier than table or Kosher. Also, it adds a wonderful mineral taste.

        I also recommend sprinkling the edamame with sea salt when served. This works to get your fingers salty, which then will transfer to the bean.


      2. I like Dommy's suggestions with the sea salt, but I'll also add that it's a good idea to coat the cold edamame with a good handful of salt for a while before boiling. I use kosher salt for this. Basically, after rinsing a frozen bagful of edamame, I throw a ton of salt on to coat each pod. Let it sit for a half hour or more, and then boil in well salted water. And then sprinkle with a little more salt when serving.

        1. I just boil them for awhile in very salty water using kosher salt. If you boil them long enough you can also eat the outer layer of the pods which soak up most of the salt.

          2 Replies
          1. re: The Rogue

            That sounds to me like it's overboiled. There's a brief point when it's the right texture, just between being too hard and overdone. You can tell when it's getting overdone when the outer and inner lining of the pod starts to come undone when you squeeze the beans from the pod. Some people take the edamame out just past al dente and let it steam in the serving bowl, while others will get it to just the right point, and throw it in cold water to stop it from cooking any further.

            1. re: Eric Eto

              Curious how long you generally cook your pods?

              I throw in frozen pods (along w/ lots of kosher salt) when the water reaches a boil. Four min. seems to be perfect. One min. less and it's too al dente for me; one min. more and it's too broken down.

              I then strain and run under cold water. Add a little more salt and start chomping away...

          2. I have yet to figure out how to say it. Is it ed a mom ay?

            1 Reply
            1. re: vozick

              Romaji - or Japanese written as English is pronounced purely gramatically by syllable - no silent e's, no extended vowel sounds. All vowels are short unless doubled up. Each syllable gets the same accentuation. So you're pretty close - just pronounce each syllable curtly:

              e - da - ma - me

              maybe like

              eh - dah - mah - meh