Roasted edamame beans
1 hr 10 min
Edamame ( say “ed-duh-mah-may“) are immature soy beans and are a popular Japanese snack. They are often steamed and eaten by hand after pinching them out of the pod.
Frozen broad beans
800 g, edamame variety
Rice wine vinegar
30 g, (1½ tbs)
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper.
- Place beans in a large bowl and cover with hot water. Set aside for 5 minutes. Drain. Squeeze beans from pods and place in a large bowl (discard pods).
- Add vinegar and wasabi to bowl and toss to coat. Spread beans over prepared tray and season with salt.
- Bake for 30 minutes. Remove and discard baking paper, leaving beans on unlined baking tray. Bake for 20 minutes or until browned and slightly crisp. Cool on tray. Serve.
TIP: Suitable to store. Keep in an airtight container for up to 2 days. Refresh in oven for 5 minutes if soft. Add it: 2 tsp sesame seeds for last 20 minutes of baking. Swap it: Rice wine vinegar for cider vinegar.