Salt-And-Pepper Edamame (Soybeans In The Pod)
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
37
Sweetness
39
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes
2
Transfer salt to a bowl
3
Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes
4
Transfer toasted peppercorns to a sheet of wax paper to cool
5
Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar
6
Add pink peppercorns and pulse or pound with a pestle until finely ground
7
Pour through a coarse sieve into bowl of salt and stir together
8
Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking
9
Return water to a boil between batches
10
Drain in a colander and pat dry
11
Toss edamame with some peppered salt to taste and serve with remainder on the side
12
Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes
13
Transfer salt to a bowl
14
Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes
15
Transfer toasted peppercorns to a sheet of wax paper to cool
16
Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar
17
Add pink peppercorns and pulse or pound with a pestle until finely ground
18
Pour through a coarse sieve into bowl of salt and stir together
19
Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking
20
Return water to a boil between batches
21
Drain in a colander and pat dry
22
Toss edamame with some peppered salt to taste and serve with remainder on the side