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.
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