Dish of Soybeans in the Pod
(click to enlarge)

Edamame (Soybeans) in the Pod


China - Sichuan   -   Mao Dou (China); Edamame (Japan)
Makes:
Effort:
Sched:
DoAhead:  		 1 #
*
10 min
Yes		 These beans are familiar to most Americans as an appetizer served in Japanese restaurants, but they are also enjoyed in China, particularly in Sichuan.

1
1/3
1
1/2
#
in
t
t
Edamame Pods (1)  
Ginger Root
Salt
Sichuan Pepper (2)
Make   -   (1-1/2 hrs - 15 min work)
  1. Thaw EDAMAME PODS, quickly in hot water is fine.
  2. Slice GINGER fairly thick. Bruise with your kitchen mallet, just enough to loosen the fibers.
  3. In a saucepan, add enough water to cover the Soybeans. Stir in the Salt, Sichuan Pepper (whole), and Ginger. Bring to a boil.
  4. Stir in the Edamame Pods, bring back to a boil and simmer for about 4 minutes (frozen Edamame is already cooked).
  5. Drain beans and let cool. Serve at room temperature, in the pods.
NOTES:

  1. Edamame Pods

      In North America, unless you know a soybean grower, you will buy these frozen. They are now quite common and carried even in many supermarkets (at least in Blue States). For details see our Soybeans page.

  2. Sichuan Peppercorns

      Fruits of a prickly ash tree, - nothing at all like black peppercorns. Asian recipes always call for them to be lightly toasted before use, but to be legally imported into the USA they must already be lightly toasted, so I skip that step. For details see our Sichuan Pepper page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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