HOME > Chowhound > Home Cooking >


rbc Nov 15, 2006 08:07 PM

I LOVE edamame. But no matter how hard I try, whenever I cook it at home, the frozen pods shrivel up and die. What am I doing wrong?

  1. Click to Upload a photo (10 MB limit)
  1. MaspethMaven RE: rbc Nov 15, 2006 08:12 PM

    Are you using fresh, flash frozen, or frozen pre-cooked?

    I learned the hard way that most edamame available at my local japanese market was pre-cooked.

    It really only needed about 5 minutes in boling water, then a rinse in cold water. Then I drain and sprinkle on coarse sea salt.

    1. f
      FlavoursGal RE: rbc Nov 15, 2006 08:12 PM

      I've had no problems. I plunge the frozen edamame into boiling salted water, cook for 4 to 5 minutes, and drain. Then sprinkle with salt. Have you tried different brands? Perhaps the brand you're using has been through some thawings and refreezings.

      1. prunefeet RE: rbc Nov 15, 2006 08:57 PM

        If you have access to a Trader Joe's you MUST get theirs. All you have to do is thaw them and they're perfect. I had the same problem as you with other brands that had to be boiled...

        1. pescatarian RE: rbc Nov 15, 2006 08:57 PM

          I think it's cooking too long. I put mine in the cold water and bring to a boil. As soon as it starts boiling rapidly I take them off and then drain and salt. I don't get shriveled pods. The only time I get that is when they are cooked too long or once when I tried to use the microwave.

          1. Candice RE: rbc Nov 15, 2006 08:58 PM

            I always end up cooking the frozen ones for less than the 5 minutes called for on the package, but I like mine a bit crunchy still. I've noticed more quality issues with the frozen Trader Joe's edamame, both shelled and unshelled. Their bags seem to end up with a handful of shriveled/yellow pods or beans every time. I've rarely had this with the ones I buy at the Japanese market.

            1 Reply
            1. re: Candice
              prunefeet RE: Candice Nov 15, 2006 09:27 PM

              Wow, I have never had this problem. I am a big fan, they are the only ones that have not disappointed me. In the pod, please.

            2. p
              Porkchop Express RE: rbc Nov 15, 2006 09:13 PM

              I think the term cooking is wrong here. All you really need to do is defrost them. Think of it in those terms and they are great. Sometimes I squeeze a little lime over the top before the salt. . . great with a beer.

              2 Replies
              1. re: Porkchop Express
                MaspethMaven RE: Porkchop Express Nov 15, 2006 11:35 PM

                Lime is an excellent idea!
                Any other flavor combos that you think might go well?

                1. re: MaspethMaven
                  kare_raisu RE: MaspethMaven Nov 18, 2006 03:52 PM

                  toss in oil that has had curry powder briefly fried in it.

              2. katp RE: rbc Nov 15, 2006 09:24 PM

                I cook the frozen ones in the microwave. I just put them in a bowl with about 3 or 4 tablespoons of water, cover with plastic wrap, and nuke for about 3-4 minutes. I drain the water out when they are done and toss with kosher salt.

                1. singleguychef RE: rbc Nov 15, 2006 09:44 PM

                  RBC, maybe you need to expand on how you prepare them for us to figure out what might be happening. Maybe the process you're using or the brand you buy. I've never had any problems boiling them like others have said for about 4-5 minutes. I prefer boiling than letting them thaw because I like them slightly warm with the coarse sea salt on top, of course.

                  4 Replies
                  1. re: singleguychef
                    rbc RE: singleguychef Nov 16, 2006 01:43 AM

                    Singlechefguy - I have been putting them in the microwave drenched in regular table salt... Clearly, that's not the way to go. Tips?

                    1. re: rbc
                      Snackish RE: rbc Nov 16, 2006 02:29 AM

                      Don't salt them before cooking. Salt draws the water out. If you must microwave them, you might try putting them in a covered dish with a bit of water to sort of steam them. Salt afterward.

                      1. re: Snackish
                        singleguychef RE: Snackish Nov 16, 2006 04:00 PM

                        Ditto on the advice from Snackish. If you have to microwave, then put a bit of water and cover. Then sprinkle salt when you take it out of the microwave (and drain any leftover water). You probably don't need to microwave it too long too, maybe a minute? Oh, and regular table salt doesn't really accentuate the beans. All the restaurants use sea salt. You might invest in a bottle. (Sea salt is better for you if it's naturally harvested and not processed.)

                        1. re: singleguychef
                          kare_raisu RE: singleguychef Nov 18, 2006 03:53 PM

                          with the micro -- just put them in bowl and cover with damp paper towel

                  2. Scrapironchef RE: rbc Nov 15, 2006 10:03 PM

                    I buy any of the multiple brands on sale at the asian grocery store for 99 cents a bag. 4-5 minutes in boiling water and a sprinkling of salt. Never had a problem.

                    Are you storing these in your own freezer for any length of time before using? Some frost free types might cause problems.

                    1. s
                      Seldomsated RE: rbc Nov 21, 2006 03:31 PM

                      Safeway also carries a brand (at least in northern California) of edamame, and I prefer these to Trader Joe's - better quality bean (fewer duds), and they cook better too.

                      Show Hidden Posts