August 4, 2014

Grilling Edamame/枝豆を焼く

In Japan, edamame (young soybeans) are usually boiled before eating. The other day, I learned of a new way of cooking them: pan-frying. The webpage I found claimed that pan-frying would make edamame "super" tastier than boiling. I thought I must give it a try. Somehow, it had never occurred to me that edamame could be pan-fried. The pan-frying method was rather cumbersome, however, so I decided to grill edamame in the toaster oven.

Bag of edamame:
Chamame (lit. brown beans) are a specialty of Niigata. They are much tastier than common varieties.
Wash edamame in cold water. Drain, add some salt, and rub well. Let stand for a few minutes.
(I sprinkled 3% salt (2 tsp for about 250 g edamame).)
(私は塩を3%(250 gの枝豆に小さじ2)振りました。)

Transfer to tray and grill in the toaster oven for 10 minutes.
I tasted some, and found the beans inside were not salty at all. I didn't find them particularly tasty.

Several hours later, the edamame turned quite soggy due to the salt on the surface. The beans inside were now a little tastier.
Do edamame taste better when grilled than boiled? I don't think so. Boiled edamame taste as good.

Chamame (lit. brown beans) are so called because the membrane is slightly brown.


Sissi said...

I have always wondered why edamame are salted in izakayas... But I guess it's when you open them with your fingers, there is some salt on your fingers, so finally the beans get some salt while you eat...
I am furious because my Japanese grocery shops start selling Chinese edamame only and it's not half as good as Japanese...

Hiroyuki said...

Sissi: Yes, many people still sprinkle salt after boiling. Probably they use less salt when boiling, so they need additional salt afterwards.

If you are lucky enough to get fresh edamame, try my method:
Believe me, this particular method (boiling in 4% water for 3-5 minutes and cooling with a fan, not rinsing in cold water) is the very best, resulting in nice and plump edamame.

Sissi said...

If I had a garden I would try growing edamame... I have never seen it fresh here.. but I had it several times in Japan and it was so much better than the defrosted ones...

Patrick said...

面白い。枝豆 焼くと 枝 "まあまあ" め に なる曽於ですね。

I really enjoy reading your blog posts. I lived in Niigata a long time ago...reading your posts brings back great memories of the food, people, and countryside.

なつはし! Patrick

Hiroyuki said...

Patrick: Thanks for your comment! You must have had a wonderful time in Niigata!