This is a quick, nourishing snack that is literally, just like mama used to make. My mom always had a pot of soybeans marinating on the stove. Her classic was a soy sauce, ginger, & garlic marinade, but when I called to let her know I'd be blogging her favorite snack, she told me to get with the times- lemon and sea salt was the new fav. Like usual, mama was right. The lemon and sea salt is fresh and summer, and I am once again hooked.
In with the new (but keep the old). This was, and always will be my favorite snack.INGREDIENTS 3-4 cups of frozen soybeans Shoyu + Ginger Edamame: 1/2 cup soy sauce (Shoyu in Japanese) + 1 cup of water 3 peeled and crushed garlic cloves 1 tsp. fresh grated ginger 1 Tbs sesame oil 1 tsp toasted black sesame seeds Lemon + Sea Salt Edamame 1 Tbs salt+ 2 cups of water 3 peeled and crushed garlic cloves 1 lemon + zest (or add orange zest.) 1 Tbs olive oil Begin by adding your frozen edamame to a sauce pan. Cover with the water (adding either soy sauce or salted water.) Water should just cover beans. Add the garlic cloves and if your doing the soy sauce version - add ginger. Bring to boil and then lower to a simmer. Cook the edamame for about 10-15 minutes (frozen soybeans are pre-cooked). Drain and make a marinade for the soy beans. Either: A. Sesame oil, soy sauce, and fresh ginger B. Lemon juice, oilve oil, sea salt and zest. Marinated beans will last up to a week in your fridge.