Sunday, May 17, 2009

Roy's Edamame Recipe

We love this stuff. I serve it just with salt and all four girls will heat it hot, room temperature, or cold. I just need to keep it in the fridge. They will gobble whatever I put out so I need to keep more on hand. So much healthier than chips. Trader Joe's has them already cooked and I usually toss them with a little more salt. But the Roy's recipe is awesome. Spicy hot, but not too hot. Just enough that you want to drink it with some ice water. And what could be healthier than edamame and ice water?

This recipe is from the official Roy's website and this is the introductory paragraph.

It was as a young boy growing up in Japan that Roy began to love edamame. The Yamaguchi family embraced the Japanese custom of offering edamame at the beginning of each meal, and always kept some ready in the refrigerator as a healthy snack for the kids. To this day, Roy still regularly prepares and eats it as often as he can, and explains, "Edamame is a great way to start a meal so you don’t get filled up on bread."


Roy’s Edamame Seasoning
8 oz. kosher salt
4 oz. shichimi (Japanese red pepper seasoning)
1 oz. granulated sugar

1/2 lb. edamame beans, in pods
1 tbsp. of Roy’s Edamame Seasoning


Boil 7 cups of water in a large pan. Wash edamame bean pods well. Add edamame to boiling water and let boil for 5–10 minutes. Drain the edamame and sprinkle well-blended Roy’s Edamame Seasoning over them. You can serve edamame warm or cool.

If you don’t have the ingredients to make Roy’s Edamame Seasoning at home, sprinkle edamame with regular, kosher, or sea salt—whatever you happen to have.

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