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.
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