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Boiled edamame in salt ｜ White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

Green soybeans : 1 bag (about 250g)
salt : Approximately 4% of water is a guide

Time required

10minutes

Procedure

1) Prepare 00:07
Cut off the tip that connects to the stem with scissors.
2) See salt 00:19
Rinse the edamame quickly, drain it, transfer it to a bowl, and sprinkle half of the salt on the edamame. Grip it with your hands and rub it with salt.
3) Put edamame in boiling water with salt 01:15
Add 1 L of water and the remaining salt that was not used in the salt fir to a pan and bring to a boil. When it boils, add the edamame with salt. If there is salt left in the bowl, rinse the bowl with boiling water so that all the salt is in it.
4) Boil it up 01:57
Boil for 4-5 minutes. Boil with a drop lid or with chopsticks, occasionally mixing. Try eating one or two, and if it's boiled, raise it.

Point

・ The point is "to properly measure the amount of salt and the time to boil." Beer snacks!
・ The key to deciding edamame at a supermarket is that the beans are tightly packed and freshly picked.
・ If you boil without salt, the saltiness tends to be low, so it's a good idea to measure it properly at first.
・ 40g of salt is 2 and 1/3 tablespoons of refined salt, so it is good to remember that about 1L of water is a little over 2 tablespoons of refined salt. By the way, for natural salt, 2 tablespoons and 2/3 tablespoons are a guide.
・ Slightly cut off the tip that connects to the stem with scissors to improve the water circulation and make it easier to salty.
・ Remove the hair from edamame by rubbing salt to improve the salty paste.
・ Even if you need to cool it for reasons such as putting it in a lunch box, it is NG to soak it in water to cool it. The finish will be watery.