Edamame With Smoked Tea Salt Mix

We LOVE edamame, and always have a frozen bag ready for one of those nights. Edamame has been our new popcorn, and it’s such a healthy snack! They’re also great as appetizers or side dish. This said, we rarely order edamame at restaurants, because it’s literally very quick and easy to make at home.

Ingredients:

  • 1 tablespoon of course salt or fleur de sel.
  • 2 tablespoon of Smoked Lapsang Souchong Black Loose Leaf Tea (dry tea)
  • 1 frozen bag of edamame pods (Soybeans in Pods), 14 oz./400g
  • Lemon zest for garnish

Instructions:

  1. Using a mortar and pestle, spice grinder or mini food processor, grind 2 tablespoons of Lapsang Souchong Black Tea leaves, salt and chili flakes (optional). We prefer our salt mix a bit course, but others may prefer a finer powder.
  2. Fill a large pot (roughly 6 cups) of drinking water and bring to a boil.
  3. Add 1 bag of frozen edamame to the boiling water and cook until the edamame is tender. This could take about 4-6 minutes. The pods will start to open a little bit. Try one and taste. When cooked, drain thoroughly and transfer to a large bowl.
  4. Toss the edamame with the salt mix.
  5. Garnish with lemon zest and serve warm.

Notes:

If you don’t have Lapsang Souchong Black loose leaf tea, you can substitute it with 2 tablespoons of toasted sesame seeds. It will not give that smoky flavor, but it will still enhance the edamame with nutty flavors.

Source:

This recipe has been slightly adapted from Jack Flastaff’s “Edamae with smoky salt” recipe. http://www.foodandwine.com/recipes/edamame-smoky-salt

If you do make this, let us see! 🙂 Tag your photo and share with #yvetteteas on Instagram

Tried & Tasted by: Yvette A

Posted on May 2017

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