Edamame with soy
“Are they going to lose that soft skin when cooked?” was the first question from a 10-year-old. The answer “No” did not satisfy her until she tried them. Only then did we explained to her that the soft skin lets the sauce stick to the beans for us to enjoy its glorious taste. They loved it, they finished it. Even the sauce in the bowl. And you will too.
Actually, it was thanks to our local restaurant that we discovered edamame. It was such a treat to eat them – just plain or with soy sauce, but I never made them at home, since an organic version was not available, yet. But one day this summer, one of the local growers started to bring them to my local eco shop. And now we are stuck with ritual so messy that the sauce runs down to the elbows. But who cares when something tastes this good.
700 g organic edamame beans
4 large cloves garlic, finely chopped
90 ml organic soy sauce
1 tbsp miso paste
100 g tomato, chopped
1 tsp honey
chilli to taste
2 tbsp sesame or nigella seeds
freshly ground pepper to taste
Boil water and add beans. Boil for 10 – 15 minutes until ready. Drain.
In the meantime, place all of the sauce ingredients in a pan and boil for 10 minutes until it starts to thicken, but is still a bit runny. Add drained edamame, sesame or nigella seeds, and fry for 2 more minutes. Serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates and table decorations: HM Home