Five-spice edamame
Edamame pods steep in spiced water after cooking, so the flavour has time to settle in.
- Prep
- 10 min
- Cook
- 15 min
- Rest / wait
- 4 hr 20 min
- Total
- 4 hr 45 min
- Makes
- Serves 4
Your new skill: Start with preparation, then work through one step at a time.
Edamame pods steep in spiced water after cooking, so the flavour has time to settle in. Eat the beans inside and leave the pods behind.
Your ingredients
Get ready: Kitchen scissors, saucepan, slotted spoon, bowl and lidded fridge container.
- 455 g edamame
- 1 tbsp salt
- 1 star anise
- 1 piece Chinese cinnamon
- 1 tsp Sichuan pepper
- 2 bay leaves
- 5 dried chillies
- 6 slice ginger
- 750 ml water
Let’s make it
-
Cook the beans
Snip the stem tips from fresh pods if needed. Bring 750 ml water to a boil with salt. Add edamame and cook according to their packet until properly cooked. Lift into cold water, keeping the cooking liquid.
-
Infuse the spices
Add ginger, star anise, cinnamon, Sichuan pepper, bay and optional chillies to the hot liquid. Simmer for 5 minutes, then cool promptly.
-
Steep in the fridge
Drain edamame and cover with the cooled spiced liquid in a container. Refrigerate for about 4 hours, or overnight.
-
Serve the snack
Drain and serve. Pop the beans out of the pods to eat; the fibrous pods are not the snack.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
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