Edamame With Kosher Salt Recipes

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EASY EDAMAME RECIPE



Easy Edamame Recipe image

Here's the best way to eat edamame as an easy snack or side dish! This irresistible edamame recipe is flavored with garlic, sesame oil and salt.

Provided by Sonja Overhiser

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 6

1 pound frozen edamame in pods (in the shell)
1/2 tablespoon toasted sesame oil*
1 small garlic clove
3/4 teaspoon kosher or fine sea salt, plus more for the water
Spicy variation: add about 1 tablespoon chili garlic sauce, to taste
Optional garnish: Toasted sesame seeds

Steps:

  • Bring a large saucepan of water to a boil. Add the edamame and 1 teaspoon kosher salt. Boil the edamame until bright green and tender, about 4 to 5 minutes, then drain.
  • Place the edamame in a bowl. Add the toasted sesame oil and salt, then grate the garlic clove into the bowl (using a microplane). Toss gently until everything is evenly coated, breaking up any clumps of the garlic that stick together. Transfer to a serving bowl and serve warm, with a smaller bowl for the discarded pods.

Nutrition Facts : Calories 139 calories, Sugar 2.8 g, Sodium 6.8 mg, Fat 7.1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 8.6 g, Fiber 5.4 g, Protein 12.7 g, Cholesterol 0 mg

HOW TO MAKE EDAMAME



How To Make Edamame image

The best, easiest way to make edamame.

Provided by kevinandamanda.com

Categories     Side Dish

Time 10m

Number Of Ingredients 3

2 cups frozen or fresh edamame in pods
6 cups water
1 tablespoon salt

Steps:

  • Bring water and salt to a boil. Add edamame and cook for 5 minutes until edamame are tender and easily release from their pod.
  • Drain thoroughly and toss generously with a coarse finishing salt like kosher salt or fleur de sel. Serve warm or cold.

Nutrition Facts : Calories 64 calories, Sugar 1.5 g, Sodium 3.5 mg, Fat 2.8 g, TransFat 0 g, Carbohydrate 4.5 g, Fiber 2.8 g, Protein 6.6 g

EDAMAME WITH SESAME SALT



Edamame with Sesame Salt image

Steamed edamame are sprinkled with gomashio, a blend of salt and toasted sesame seeds that can be made at home in a spice grinder.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

2 tablespoons toasted sesame seeds
1/2 teaspoon coarse salt
1 pound frozen edamame, in pods

Steps:

  • Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
  • Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.

ROASTED EDAMAME



Roasted Edamame image

Good for snacking or for a crunchy addition to your salad. You can play around with the seasonings you mix in (some ideas are: paprika, black pepper, chili powder, wasabi powder).

Provided by Jill

Categories     Appetizers and Snacks     Beans and Peas

Time 25m

Yield 8

Number Of Ingredients 3

1 (16 ounce) package shelled edamame
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
  • Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 6.3 g, Fat 5.5 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 728.5 mg

PEPPERY EDAMAME



Peppery Edamame image

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Provided by Takashi Inoue

Number Of Ingredients 5

14-16-ounce bag frozen unshelled edamame (soybeans)
3 tablespoons toasted sesame oil
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Steps:

  • Cook edamame in a large pot of boiling water 2 minutes; drain and transfer to a large bowl. Add oil, pepper, salt, and sugar and toss to coat. Serve immediately.

EDAMAME WITH CITRUS SALT



Edamame with Citrus Salt image

Cold edamame topped with coarse salt spiked with orange, lemon, and lime zest. It's a healthy, hearty snack that's just perfect on the go.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 6

Frozen shelled edamame
Citrus salt
2 teaspoons lemon zest (about 2 medium lemons)
2 teaspoons orange zest (about 1 medium orange)
1 teaspoon lime zest (about 1 medium lemon)
3/4 cup kosher salt

Steps:

  • Make the citrus salt. Pour the salt in a medium bowl and add the lemon, orange, and lime zest. Using your fingers, mix and rub together the salt and zest, helping to distribute the oils of the peel throughout the salt.
  • Cook the edamame according to package directions. Cool.
  • To serve, sprinkle the edamame with citrus salt and stir if desired. A little salt goes a long way!
  • Store the citrus salt in a sealed container at room temperature. It should keep for several months.

EDAMAME WITH CHILE SALT



Edamame with Chile Salt image

Edamame disappear quickly when simply salted, but they take on added appeal when tossed with chile flakes. Boil them and set them out while you put the finishing touches on the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 4

1/2 teaspoon crushed red-pepper flakes
1 tablespoon coarse salt
1/2 teaspoon sugar
1 pound frozen edamame in shells

Steps:

  • Pulse red-pepper flakes in a spice grinder until finely ground. Mix with salt and sugar in a small bowl.
  • Bring a large pot of water to a boil. Add frozen edamame, and cook until bright green and heated through, about 4 minutes. Strain, and transfer to a large bowl. Toss with chile-salt mixture, and serve.

SRIRACHA SALT



Sriracha Salt image

Provided by Randy Clemens

Categories     Condiment

Yield makes about 1/2 cup

Number Of Ingredients 2

1/2 cup kosher salt
5 teaspoons Sriracha

Steps:

  • Line a baking sheet with parchment paper.
  • In a bowl, mix the salt with the Sriracha. Spread the mixture out thinly on the baking sheet and allow it to dry slowly, uncovered, for a day or two, stirring once or twice. It can then be stored for future use in an airtight container at room temperature.
  • IN A PINCH
  • Preheat the oven to 350°F. Spread the Sriracha salt out thinly on a baking sheet lined with parchment paper. Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry. The drying time can vary greatly depending on many factors, but it usually ranges from 2 to 3 hours. Okay, so it may not be done "in a pinch" per se, but it does cut the drying time down from days to hours.

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