August 3, 2008

Edamame (Young Soy Beans)/枝豆

Shown here is a specialty of Niigata called chamame (lit. brown beans). This variety is a little more expensive than regular ones, but is more fragrant and tastier.

As you can see, the membrane is slightly brownish, and that's how it got its name.

1. Rinse edamame in water, drain, and put them in a bowl.
2. Add 40 g of salt, and rub them well. Let the edamame stand for 1 hour.
3. Boil 1 liter of water in a pot.
4. Put the edamame in the pot (DON'T RINSE THE EDAMAME), and boil for 3-4 min.
5. Drain in a colander. DON'T RINSE EDAMAME. Cool with a fan.
1. 枝豆を水で洗い、水を切り、ボールに入れる。
2. 塩を40 g入れて、よくもむ。1時間置く。
3. 鍋に水を1リットル沸騰させる。
4. 枝豆を鍋に入れ(水洗いしない)、3~4分ゆでる。
5. ざるで水を切る。水洗いしない。うちわであおぐ。

The important thing to remember is to boil edamame in 4% salt water. You need not sprinkle salt after the edamame are boiled.