What is Charred Salted Edamame and how is it different than steamed?
There is something about charred salted edamame that is so timeless and simple that every time you eat it you wonder why it isn’t an every day staple. It’s no wonder that so many restaurants all over the world serve it to no end. Well we’re here to tell you that it’s no secret and we will show you how to make it in your home. Plain steamed edamame is great, but once you have had this there is no mistaking the simple difference that two more ingredients can make. We will replicate the subtle burn usually made with the quick flick of the wok in a stove top pan.
Chef’s Tip:
Often restaurants call it grilled edamame since it takes on the flavor of “charcoal”. The reality is that it’s no more than a quick sear in the pan with a touch of oil and salt, et voila! The one requirement is that you don’t attempt this with ordinary table salt, as it is too fine and will get quite salty quickly. Make sure to use a flakey salt like large grain sea salt or kosher salt. A little goes a long way. Also don’t overdo the oil as it only takes a drop and too much will leave your fingers and lips oily.
Charred Salted Edamame
Equipment
Ingredients
- 8 ounces Edamame
- .5 tsp sea salt
- .5 tsp canola oil
Instructions
- Bring a pot of water to boil while portioning the ingredients
- Simmer for 5-7 minutes. They should still be firm and not starting to discolor or fall apart. Strain when done and discard water.
- Return the pan to the stove and make sure that it is dry and hot before adding the oil. Return the edamame to the pan and toss quickly with tongs. Allow to slightly burn, then add the salt and remove from heat while tossing. The whole process should take less than 2 minutes.
