Boiled Edamame

Edamame, or green soybeans are often served as appetizers in Japanese restaurants.

500 – 750 g frozen edamame in pods
3 tbsp. or more salt (the water for cooking must be sea-like salty)

Boil lots of water in a large pot, add salt. Put edamame in the boiling water and bring to boil, cook for 3 to 4 minutes, or until softened. Drain edamame in a colander. Taste and if it’s not salty enough, sprinkle more salt over boiled edamame. Spread them on a flat tray to cool.

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