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Make my edamame more exciting!

  • maabso Jul 15, 2012 06:29 PM

I love edamame seasoned with salt. Is there anything else I can season it with for a change? So far I have tried seasoning it with a mixture of: soy sauce, mirin, seasame oil and sriracha. It was quite good, but I'm looking for other ideas!

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  1. I love edamame as well, maabso. Steamed with a bit of malt vinegar is one of my favorites at the moment. But I've used spiced them with cumin and salt, 5 spice powder, garlic salt, porcini powder, rice wine vinegar.

    Also, added them to mango salsa, enjoyed them with lemongrass jasmine rice, smashed them and fried them with eggs and even tried blending a few in a green smoothie.

    1. Steam it and toss it in a Wasabi dressing (Sour Cream or Mayonnaise, Wasabi, Soy Sauce, and a squeeze of lime juice)

      1. Pair it with a cold Kirin Ichiban.

        1 Reply
        1. re: ipsedixit

          No better way than this.

        2. Here's my take on edamame with nori salt from the NYT Essentials cookbook. Toast korean seaweed (the kind that is seasoned with sesame oil and salt) to crisp, process in spice grinder and add to warm edamame. Taste for salt and add togarashi if you like a little spice.

          1. The edamame seasoning at Roy's Hawaiian Fusion is quite tasty; the only time I ate there they sent me home with two containers of the seasoning after I raved about it to the server!:

            Roy's Edamame Seasoning
            8 oz kosher salt
            4 oz shichimi (japanese red pepper seasoning)
            1 oz granulated sugar
            Blend together. Sprinkle one tablespoon of the seasoning over 1/2 pound of hot cooked edamame in the pod.

            1 Reply
            1. re: janniecooks

              I was going to suggest this too! Love this stuff.

            2. In Taiwan it's often seasoned with five spice powder. I prefer plain salt, but it seems to be pretty popular here.

              I've also had it with chili and garlic.

              2 Replies
              1. re: tastesgoodwhatisit

                Thank you all for your replies. Sorry for the late response :) Just a question, what is Chinese 5 spice like?

                1. re: maabso

                  The dominant flavour is star anise, and it usually contains cinnamon, cloves, Sechuan peppers, and fennel as well. It's typically used for meat dishes, and if you eat a lot of Chinese food, you'll probably recognize the smell.

              2. I like Alton Brown's Roasted Edmame
                http://www.foodnetwork.com/recipes/ro...

                1 Reply
                1. re: AreBe

                  gad that looks good

                  thanks for link AreBe

                2. I'm not sure if this is what you are looking for but just this past week, I added shelled edamame to a lentil salad and cooked (packaged) quinoa. Both were pretty tasty and the edamame made both dishes more filling. I've also had orzo salad with edamame and edamame salad with oyster mushrooms/red onions in a ginger-soy vinaigrette (both purchased from a local deli). I now think of it as an alternative to cooked white beans, which I really don't like.

                  1. I like them lightly sprinkled with chili powder or chili pepper flakes.

                    1. How about replacing the salt with Old Bay or perhaps do salt and smoked paprika?

                      1. NOT a recipe... just a little advice. If you have an Asian market in your neighborhood... check them out. I found the EXACT SAME brand of frozen/shelled at LESS than half the supermarket price.

                        1. I only like it lightly steamed with sea salt olive oil and a tiny bit of soy.

                          1. I like the sea salt, oil and soy sauce (or tamari) version, but I also sometimes add a bit of umeboshi paste. Umeboshi are Japanese salted plums, and they have an amazing and distinctive flavor. They are salty, sour, and not at all sweet. It's probably a love or hate kind of thing, but I've been eating them since childhood and fall into the love category. I do not mix the umeboshi paste with the beans, but put some on the side and eat a bit with each bite. Delicious!

                            1. Lapsang souchong tea has a wonderful smokey flavor. It's a key ingredient in this recipe:

                              http://www.foodandwine.com/recipes/ed...

                              This is a terrific quick recipe and people absolutely go nuts over the stuff!