Friday, August 26

Shichimi Edamame

 Edamame (Eh-dah-MAH-meh) 枝豆, exotic it may sound, edamame is simply Japanese for fresh young soy beans. Edamame is a popular sidedish at Japanese izakaya restaurants with local varieties in demand, depending on the seasons. In China, it is known as maodou (毛豆) meaning "hairy bean" or maodoujia (毛豆荚) meaning "Hairy bean pod". Simply ordering maodou in a Chinese restaurant, you will usually get a boiled and salted soy beans. In Korea, edamame is called Kong (콩) which is a general term for all beans, or (메주콩).

However, there are variety of soy bean with different colors and different flavors.The most popular type we see in America is the green soy beans we normally see in a the frozen section of our local Asian Market. Sometimes a fresh batch can be found in the fresh produce section and those are the best for making you own Edamame at home. Here's how to make a marvelously spicy edamame.

Read More
Shichimi Edamame
Recipe from Cmpany's Coming 
Practical Gourmet Inviting Asian Flavours

Serving size: 2-3 (depending on appetite)

1/2 lbs   Frozen unshelled Edamame                                     
2 tbsp   Mirin                                                                   
2 tbsp   Soy Sauce                                                           
1/2 tsp  Japanese Seven Spice blend (Shichimi Togarashi)    

(Yellow indicates that we have it on our shelves)


1. Boil soy beans pods in salted water for 5 minutes then drain well.
2. In a large frying pan on medium heat, combined the mirin, soy sauce, and shichimi. Stir for about 4 minutes until it is slightly reduced.
3. Add the soy bean pods and mixed well. Make sure that most pods are evenly coated.
4. Serve in you favorite bowl.

So there you have it. It's easy and healthy for you.Enjoy!Mangatayon!

No comments: