edamame edamame Israeli Kitchen There's a trick to eating edamame, but once you get the hang of it, you'll find it's a tasty, dippable snack. (Photo: Sarah F. Berkowitz)

Edamame with maple sesame dipping sauce

With this tangy tasty dipping sauce, getting to the beans is half the fun.

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  • Yield: Serves 4-6
  • Prep time: 5 minutes
  • Cook time: 5 minutes

The first time I was served edamame, no one told me you don’t eat the fuzzy pods. I wondered what all the hype was about as I tried to choke down the green stringy mess and then the hostess caught sight of me and my facial expression and set me straight.

I am now committed to sparing the rest of the world that awkward culinary encounter – DON’T eat the pod. The idea with edamame is to dip the pod in a sauce, and then place delicately into the mouth and pull to leave just the beans and the sauce for consumption. The fuzzy pod is placed in a pile on one’s plate, or in a receptacle provided by the thoughtful hostess.

There, I’ve done my good deed for the day. Consider yourselves enlightened.

Ingredients

  • 1 pound fresh or frozen edamame pods
  • Dipping sauce:

  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 2 tablespoons sesame oil
  • 1/4 teaspoon guar gum*

Directions

Fill a small pot halfway with water and bring to a boil.

Drop in frozen edamame pods and allow to simmer at low boil for 4-5 minutes for frozen, or 5-6 minutes for fresh edamame. (Some people like to add salt when cooking edamame, but if you plan to serve with a dipping sauce the extra salt is unnecessary.)

Remove pot from heat and test tenderness of edamame beans. Beans should be al dente; if they’re still tough, place pot back over heat for a few more minutes.

Drain water, and transfer edamame to serving bowl.

Whisk together oil and guar gum. Add remaining ingredients for dipping sauce.

Serve edamame warm with dipping sauce.

*Guar gum is a fantastic thickener for dips, dressings and other cold sauces which are not cooked. Best to add it to an oil before blending with other ingredients.

Related Topics: Appetizers, Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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