Saturday, June 6, 2015

Edamame With Course Salt

"Edamame With Course Salt" (page 7) is so easy to make at home, especially since edamame (fresh soybeans) now seems to be readily available in a wide variety of grocery stores. This is more of a procedure than a recipe. Simply cook whole edamame (meaning the entire pod with the peas still intact), pour on a plate, and sprinkle with course salt. Pop the beans out of the pod directly into your mouth, or into a mixture of soy sauce and wasabi, for a real flavor burst. The bag I purchased from the frozen foods section had instructions for steaming the edamame in the microwave, in the bag they came in. Nothing simpler than that! These tasty little beans are a great start to a Japanese meal, or a quick snack any time. And happily, there were no changes necessary to this recipe.

Keeping it "McDougall Friendly" checklist:

  • No changes necessary!

No comments:

Post a Comment