Pickles and Tea Adventures in Asian American Cooking

Easiest Super Bowl Sunday Snack Ever!

Okay, all you chili-, buffalo-wings- loving Super Bowl Sunday sports fans out there.

I have a snack for you–edamame with chili salt.

It’s easy to make–barely 10 minutes! And you can mound your plate, chomp absentmindedly, and guzzle beer all while not taking your eyes off the TV. Plus, they’re packed with protein and fun to eat!

You can thank me later.

~~~

Edamame with Chili Salt
Serves 6
I've had edamame sprinkled with sea salt plenty of times. But last year, my family and I went to a restaurant called Marumen in Fairfax, VA and they served us a complimentary appetizer of edamame with a chili sugar-salt--I don't know what else to call it! It was sweet and salty, with a little zing from the chili flakes, and elevated the edamame from random green legume to wowza!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 teaspoons granulated sugar
  2. ¾ teaspoon fine sea salt
  3. ½ teaspoon crushed chili or red pepper flakes
  4. 1 lb (500 g) frozen or fresh edamame in pods
Instructions
  1. Grind the sugar and salt in a mortar with a pestle to a consistency of fine sand.
  2. Add the chili flakes and grind until fine flecks form. Stir to mix.
  3. Bring a large pot of water to a boil over high heat. Add the edamame and cook until bright green and heated through, about 4 minutes. Drain and transfer to a large bowl. Blot dry with paper towels, then toss with the chili-salt mixture. Serve immediately.
Notes
  1. To eat, suck on the pod and use your teeth to pop the beans into your mouth.
Adapted from Farm to Table Asian Secrets--Vegan and Vegetarian Full Flavored Recipes for Every Season
Adapted from Farm to Table Asian Secrets--Vegan and Vegetarian Full Flavored Recipes for Every Season
Pickles and Tea http://smithsonianapa.org/

 

 

 

Discussion

  • Filed Under

    January 30, 2017
    Vegan
    Cooking method    Boiling    
    Course-type    Appetizers    Snacks    
    Culture    Japanese    
    Main ingredient    Vegetable    
    • Posted By

      Born in Indonesia and raised in Singapore, Pat Tanumihardja writes about food, travel, and lifestyle through a multicultural lens. Pat especially enjoys covering topics that converge on food, history and culture and has been published in numerous international, national and regional publications. Her cookbook, The Asian Grandmothers Cookbook—Home Cooking from Asian American Kitchens is a treasury of family recipes and stories spanning over a dozen Asian cultures.

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