Text 1065, 66 rader
Skriven 2006-05-02 07:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOME AGAINIS 608
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 GJ> The last time I tried edamame, in the Japanese Sushi restaurant at
 GJ> Changi airport, a small bunch of pods was served in their own bowl, to
 GJ> be eaten with other bowls of segregated foods.

The first time I had them was also in a sushi restaurant, in
the equally exotic setting of West Newton, Massachusetts.

 In my ignorance I
 GJ> tried eating pods and all, until corrected by the lady server, who
 GJ> instructed me to shell them first.

Certainly one bite of hairy pod should have given you a
sufficient clue!

 GJ> had much cooking.   Of course the range of cooking times as you have
 GJ> noted above could depend on how young the beans were when harvested.

Edamame are always supposed to be harvested young.

 GJ> BTW, last week in the Central Market I saw a solitary black chicken
 GJ> offered for sale at one of the poultry shops, for _$12_!  It was quite
 GJ> small, I guessed about 400g.  The vendor lady said that their supplier
 GJ> has a farm near Gawler (30km north of Adelaide), so if you wish to
 GJ> experiment with cooking one while you are here, I'm sure I could get
 GJ> the shop to order one in for you.

The difference in flavor is negligible.

--mm
RICE WITH EDAMAME
cat: veg
serves: 6

2 c dashi broth - made from 1 or more packages
- instant dashi mixed according to
- package instructions
2 ts mirin, sake, or dry sherry
1 ts low-sodium Japanese soy sauce
Kosher salt
3/4 c shelled frozen soybeans (edamame)
1 1/2 c short-grain white rice
1 sm pc kombu (kelp), optional
2 Tb black sesame seeds.

Combine 2 c dashi broth, mirin, soy sauce, and 1/4 ts salt.
Bring to a boil over high heat. Add edamame, reduce heat to
medium, and cook 4 min. Place a colander over a bowl and
separate beans from broth, reserving both.

Rinse and drain rice well. Combine with reserved broth, and
kombu in saucepan: bring to a boil, covered. When lid jiggles
and foam begins to appear at its edges (3-4 min), reduce heat
to medium and cook 10 min. Raise heat to high for 30 sec, and
then turn it off. Immediately remove kombu from pan and add
edamame; do not stir. Cover pan and let sit off heat 10 min.

With a wooden paddle or fork, mix beans into rice. Scoop into
serving bowls, and sprinkle each portion with 1 ts of black
sesame seeds and a little salt. Serve immediately.

Elizabeth Andoh, NY Times 090899

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