Have you been to Japan? Have you tried the ever-popular combination of beer and edamame (green soybeans) while you were here? Almost all of us Japanese try this combination at least once every summer. (Oh, of course, I’m exaggerating! :P ) If you are addicted to this combination as I am, here’s something I want to share with you: tips for tastier edamame from a Japanese TV program and also from bunch of Japanese websites. * These tips may not apply to frozen edamame. Sorry!
Boiled Edamame (Green Soybeans)
The key is “4%.” Remember this percentage when you boil fresh edamame. According to them, 4% salt water is considered to best bring out the soft but crispy texture and sweetness of the green soybeans. So the recipe they suggested was:
250 g fresh edamame (green soybeans)
1000 mL water
40 g salt
So this must be the golden ratio of edamame boiling.
Now, to make your edamame tastier, you need some special preparations before boiling them.
First, wash the beans and cut off ends. This is to let the beans absorb salt better. (According to them, edamame cannot absorb salt as effectively as other beans.)
Place edamame in a bowl. Take some salt from the 40 g salt mentioned in the recipe, sprinkle all over the beans and rub them well. Do NOT wash off the salt.
Heat 1000 mL water in a pot and bring to a boil. Add the remaining salt, edamame and the salt left in the bowl after rubbing the beans, too. The boiling water should be 4% salt solution.
Boil for 3 to 5 minutes. Do not boil more than 5 minutes because the beans will lose amino-acids which are supposed to make them taste good. Some websites say that the beans turn out greener if boiled with the lid on. Others say do not close the lid because some volatile acid from the beans will stay in the pot and ruin the taste. (I put the lid on but did not close it completely.)
Drain and cool by fanning. It is not recommended to dip them in cold water to cool, because it would wash off some salt and make the beans rather soggy.
The result: Yeah, I liked the texture very much, but to be perfectly honest, it was a bit too salty for me. So I suppose I need to give a little twist to their golden ratio and use less salt to suit my palate.
It’s kind of strange… looks like I’m acquiring taste for spicy food as I get older, but as for saltiness, what used to be OK tastes too salty for me now. These days I can’t eat hiyayakko (chilled tofu with condiments) with straight dark soy sauce. I use wari-joyu which is the mixture of soy sauce and dashi stock. Does this mean that I’m getting old?
BTW, have you noticed that now I have a camera with a super-macro function?? Yes, I bought a used camera two days ago. It’s for shooting photos at the big dance festival coming soon. In addition, I'm going to need some good photos of printable quality in the near future, so I immediately went for it when I found a real good buy online. (Acrually, this camera might change my life...)
Saturday, July 29, 2006
Posted by obachan at 7/29/2006 09:24:00 PM