Edamame beans recipe


Japanese alternative green beans Edamame


Edamame is the name of culinary preparation of immature soybean pods, which boiled in salted water and served whole. It is common in Japan, China, Hawaii and Korea.

Some cooks cut the ends of the pods before boiling; cooking can be done in water or for a couple.

The Japanese name Edamame is commonly used in English-speaking countries to refer to this dish. Edamame literally means bean stalk and refers to the tender soybeans, collected with the stalk.


2 cups green beans (about 1 pound) cut in half

4,5 tbsp. light soy sauce (with less salt)

1 tsp. Knorr Extra broth with vegetables

1 tsp. sweet red pepper or grated pepper

6 cloves garlic, finely chopped

1½ tsp. grated fresh ginger root

1½ tbsp. sesame

How to cook:

1. Green beans put in a colander and rinse, and then put them in a pot on a height of 5 cm from the surface of the water.

2. After 5 minutes the green beans are ready. They should be soft. Take out the beans and placed them in a serving bowl.

3. Now in another bowl put soy sauce, the Knorr, red pepper, and ginger garlic.

Mix all ingredients.

4. The sauce is ready, to pour over the green beans. Finally, sprinkle with toasted sesame seeds and Japanese Edamame beans are ready to serve.