Roasted edamame beans
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.