Edamame Recipe with Everything Bagel Seasoning (2024)

FAQs

What do you put on top of edamame? ›

We've often found it served simply with sea salt sprinkled on top of steamed edamame pods, but in this recipe, we kick up the flavors with lots of garlic, ginger and a spicy chili sauce.

Can I eat the frozen shelled edamame without cooking? Our shelled edamame beans are safe to consume without cooking as they go through a blanching process prior to being quick-frozen.

In addition to being a decent source of soy protein, edamame is rich in healthy fiber, antioxidants, and vitamin K. These plant compounds may reduce the risk of heart disease and improve the blood lipid profile, a measure of fats including cholesterol and triglycerides ( 7 ).

Edamame is often served sprinkled with salt. I like to jazz it up by tossing the edamame pods in toasted sesame oil, Shichimi Togarashi (Japanese 7 Spice), sesame seeds, and salt. All it takes is 5 ingredients to make this recipe!

But whatever you do, you won't want to eat edamame shells, no matter how green, vibrant, or alluring they might appear. While Epicurious notes that the shells themselves aren't toxic, they are difficult to chew and will likely be a challenge to swallow and digest.

While fats can be part of a healthy diet, too much fat in your diet is linked to health conditions like type 2 diabetes and obesity. Limit your risk by sticking to one ½ cup serving of edamame per day.

Digestive issues: When ingested in excess or when eaten raw or undercooked, edamame can cause bloating, gas, and cramping. People with irritable bowel syndrome are particularly prone to gastric upset and pain after consumption of edamame.

Available shelled, in the pod, fresh, or frozen, they are a popular, plant-based food that may be good for a person's health. Edamame beans are naturally gluten-free and low in calories. They contain no cholesterol and provide protein, iron, and calcium.

Edamame is rich in vitamins, protein, fat, minerals, cellulose and other nutrients. Edamame can supplement all kinds of nutrients the body needs. But edamame is a kind of legumes and is not easy to digest. If you eat too much at one time, it may cause symptoms such as bloating, abdominal pain, and diarrhea.

Edemame is a specific subspecies that doesn't yield per acre what production beans do. Also, you have the cost of processing, shipping and what not added in. It is a limited specialty market and that limits willing growers. So processors have to pay up.

Which is healthier broccoli or edamame? ›

Broccoli is an excellent source of Vitamin C. Edamame has more thiamin and folate. Both edamame and broccoli are high in calcium, dietary fiber and potassium. Broccoli is a great source of Vitamin K.

How To Enjoy. The outer husk of the edamame is slightly fuzzy and not intended to be eaten. Inside you will usually find 3 delicious soybeans. To enjoy them, press the pod with your fingers or mouth to push the beans out.

Salads. Shelled edamame are a great way to add plant-based protein, flavor, and hearty texture to a salad. Keep frozen shelled edamame as a freezer staple for a quick and easy no-cook protein.

Bring a pot of water to a boil and add enough salt so the water tastes as salty as seawater. Add in-shell edamame and cook until the beans inside the pods are tender about 5 minutes. Drain, rinse with cold water to cool, and season to taste before serving.

How do I eat edamame? If your beans are still in the pod, put the pod in your mouth and squeeze or bite the beans from the pod. Don't eat the pod!

The most common way to prepare edamame is to boil them in a full pot of salted water. Prepared this way, edamame are enjoyed as snack at home or at izakaya, where edamame are served with beer or sake.

De-podded & ready to eat, simply drain & enjoy straight from the can as a delicious snack, or enjoy in salads and stir-fries.

If adding frozen edamame to salads, sandwiches, or other recipes in which they will be served cool or cold, you'll still need to cook them thoroughly first. After cooking, run them under cold water to cool them down before adding to the recipes.