Japanese cuisine

Edamame recipe, steam and roast.
It is good odor smell and taste by roast.

If boiled, it has not odor smell but color is better which boiled.

I wish you try both and take favorite.
Process 3 to 7 are same with boiled.

1, One package is 300g +- in Japan. 20g to 30g salt ( 7% to 10% +- from weight, coarse salt better ). Frying pan and Capped. Water is 50% with Edamame, 150g (cc) in this time.

2, Boil a frying for Edamame, 150g (150cc), half weight from Edamame.

3, Cut branch with scissors.

4, Chuck off not good parts (mooey parts).

5, Knead with salt 30% ( 10 or 20g ) for season beforehand.

6, and been unstuck by knead. and Salt makes brilliant green.

7, Wash again then to sieve basket.

8, Add 5g salt to frying pan. Make 3% salt water.

9, Edamame is turned on and stir little. high flame ( heat ).

10, Covered and boil 4 or 5 min. High flame.

11, Stir 2 or 3 times when when till water. Keep medium flame.

12, When dried, it is finished.

12, Open to sieve basket, and cooling with paper fan, it for make good color. but possible if not use paper fan.

14, Tasting. add salt if need.

15, It is good odor smell and taste by roast. Itadakimasu. if keep in refrigerator, it able to 3 or 4 days.

Boiled Recepi

Edamame steam and roast recipe

Edamame has 2 recipes, one is Boiled, other one is steam and roast.
I wish you try both and take favorite.

Today, I write boiled recipe.

1, One package is 300g +- in Japan. 40g to 50g salt ( 15% +- from weight, coarse salt better ). pot and capped.

2, Boil a kettle for Edamame, 1 litter to 1.5 litter ( 3 or 5 sizes from Edamame).

3, Cut branch with scissors.

4, Chuck off not good parts (mooey parts).

5, Knead with salt 30% ( 10 or 20g) for season beforehand.

6, and been unstuck by knead. and Salt makes brilliant green.

7, Wash again then to sieve basket.

8 Add remain salt 30 or 40g to boiled water.

9, Edamame is turned on and stir light.

10, boil 4 or 6 min.

11, stop fire and covered by capped for steam more 2 min. it makes good smell.

12, open to sieve basket. Not use water for cooling.

13, cooling with paper fan, it for make good color. but possible if not use paper fan.

14, Tasting. add salt if need.

15, to dish. Keepable 3 or 4 days in refrigerator.

16, it is good color. Itadakimasu.

Today, I write Hijiki recipe simple type.
Hijiki has many minerals.

1, Foodstuffs ( clockwise from left top).
Sugar 20g, Sake 20g, Mirin 10g, Soy souce 20g, a Pot (Iron is better for taste), Dashi 100g, Konbu ( dried kelp ) 5cm sq, Hijiki 1 pack (200 to 300g is standard package in Japan).

2, This is Hijiki. Wash it in sieve basket.

3, Cut Konbu ( dried kelp ) 1cm wide and into to Dashi.

4, Grease cooking oil to pan, into Hijiki to pan when oil was hotted and stir frying well.

5, Add Seasoning. Suger 1st then Sake, Mirin, soy souse. Dashi.

6, Keep high or middle flame when boiling. It will finished when dried (remain little wet).

7, Serving. it is keepable 1 or 2 weeks because it is using sugar and syoyu a lot.

8, Hijiki is a said dish. it is served by small dish.