Frozen, shelled edamame are becoming easier to find at the average grocery store, which is good — they are so healthy and versatile. We do often purée them into a hummus made with edamame instead of chickpeas, but they work well in any dish where you might normally use beans or peas.
Start by reading our tips for steaming broccoli in the microwave and follow that technique, cooking the edamame for about 30 seconds on high.
Then throw them in at the end stage of cooking a stir-fry or soup. You can simply toss them with some soy sauce and toasted sesame seeds and eat them as is (or on a salad). And while we haven't attempted this, we think you could create a crunchy snack by substituting edamame for chickpeas in our Oven Roasted Chickpeas.
We also love the look of this Three-Bean Salad, above, from Gourmet. It combines black beans, black-eyed peas, and edamame with lime juice, cilantro, and red onion.
Want to really get creative? Take a look at this Edamame Ice Cream from Bon Appetit.
Anyone else have some good uses for frozen edamame?
(Images: Cascadian Farm; Romulo Yanes for Gourmet)
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I cook them either by sauteeing in a little olive oil, or steaming, add whatever vegetables I have (on Monday it was asparagus and mushrooms), serve over pasta, topped with a poached egg (or two) and grated parmesan.
I add them to all kinds of salad after letting them defrost at room temp, or run them under some water to speed up the defrost.
I make this one all the time, simple & delicious!:
* 4 beets - fresh cooked or canned/packaged
* 2 cups shelled edamame (1/2 pound)
* 1 tablespoon rice vinegar
* 2 teaspoons soy sauce
* 1 1/2 teaspoons Asian sesame oil
* 1 teaspoon finely grated fresh ginger
* 2 scallions, finely chopped
* 1 tablespoon julienned basil
Serve over baby lettuce or butter lettuce.
i really like this recipe from 101coobooks and make it often: http://www.101cookbooks.com/archives/001353.html
i also really like buying the edamame in their pods, boiling, sprinkling with salt and then using as an on-the-go finger food; just as they serve them in japanese restaurants.
i love them on simple garden salads, as they're a tasty addition, and i like my salads to have lots of different ingredients (more "ingredients", less lettuce). Good to keep in mind if you aren't in the mood for something asian inspired, and also because we're getting into salad season!
The edamame in pods are great - they make a great healthy snack for movie nights. I sprinkle them with sea salt and shichimi togarishi (Japanese 7-spice powder... chili powder would work as well).
the minimalist did a piece on bean salads almost a year ago now:
http://www.nytimes.com/2007/06/20/dining/201mrex.html
i kind of did the variation with adzuki beans and edamame there at the bottom (minus the nori), and it was quite tasty.
I like them tossed in with soba noodles, either hot or cold, like in this recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072211
I will second both the recommendations for steaming/boiling and lightly salting. I lived in China for a year, and these were great as an appetizer or to balance spicy dishes.
I love edamame in salads, too. I'd recommend sprinkling some cooked edamame on this salad: http://www.101cookbooks.com/archives/001096.html
I made it with tofu, but it would be good with chicken, too. The dressing is to die for. Easily the best peanut dressing I've had.
I have a bag in my freezer to. I think I might just have to admit that I don't like them outside of a sushi restaurant and toss them.
I went to an upscale restaurant and they had edamame mac and cheese :) - it was pretty tasty. I would think it would be pretty easy to dump some into your mac and cheese recipe.
How about edamame wontons? This recipe from Sunset is easy, healthy and quite tasty. I used square wrappers.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1683572
I was the one who wanted to know how to use them. A big thank you to everyone!
I like to throw them into stir fry, and I also like to put them in succotash (instead of lima beans - who can eat those things?).
I use edamame all the time!
Heated up in the microwave with soy sauce and salt!
Or throw in your favorite pasta dish, good with just pasta and parmasean too!
add corn and peppers for succotash! trader joe's already sells a soy-cutash but the edamame are SO much better than lima beans :)
This is one of my favorite recipes - adapted from one I didn't like as much!
Barley/Edamame Salad
*****
4 teaspoons olive oil
2 tablespoons white wine vinegar
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon fresh ground black pepper
*****
1 cup cooked pearl barley
1/2 cup chopped roasted red bell peppers
1/2 cup chopped red onions or shallots
1/2 cup diced water chestnuts
1 clove garlic, minced
8 ounces frozen shelled edamame, thawed
****
Whisk together the first four ingredients in a medium bowl until blended and set aside.
Combine the remaining ingredients in a large bowl, tossing well to combine.
Add the dressing and toss gently to coat evenly.
This is excellent at room temperature or slightly chilled.
Both my sister and I (without consulting each other) have bought those frozen bags for years to use for snacks...I just boil the frozen edamame for about 2 min (until they're hot), and sprinkle on garlic salt before eating. Quick, healthy late-night snack.
,add corn or carrot to cook them.
Very nice,all of my family love it.
any question,pls ask me
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