EDAMAME:
1/2 tb Coarse sea salt or
- kosher salt
1 lb Bag fresh or frozen edamame
- (soybeans in the pod)
Ice water
DIPPING SAUCE:
2 tb Soy sauce
2 tb Rice wine vinegar
1/2 ts Toasted sesame oil
1 ts Honey
1 cl Garlic; minced
1 tb Scallion; chopped
Place the salt into a small ungreased skillet. Place over medium
heat and cook until tan colored, about 6 - 7 minutes. Toss as it
cooks. Set aside.
Place the edamame into a pot of boiling water and cook until tender
4 minutes. Plunge into ice water, then drain and pat dry. Toss
with prepared salt.
Prepare dipping sauce. In a small bowl, wisk soy sauce, vinegar,
sesame oil, honey, garlic, and scallions. Serve in small dipping
bowls with the edamame.
