Edamame Tossed with Smoky Salt
Regulars know to ask for this edamame seasoned with a complex-tasting mix of smoky Lapsang souchong tea and kosher salt. You can simply use Lapsang souchong from a tea bag. Any leftover flavored salt is excellent sprinkled on top of steamed fish fillets or vegetables.
Edamame Tossed with Smoky Salt
Edamame Tossed with Smoky Salt
Edamame Tossed with Smoky Salt
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TOTAL TIME:
10 MIN
- SERVINGS: 6
Ingredients
- 1 1/2 teaspoons Lapsang souchong tea leaves
- 1 1/2 teaspoons kosher salt
- One 14-ounce package frozen unshelled edamame
- 1 1/2 teaspoons extra-virgin olive oil
Directions
- In a spice grinder or mini processor, grind the Lapsang souchong tea and kosher salt to a fine powder.
- Put the edamame in a large microwave-safe bowl and cover with plastic wrap. Microwave at high power until heated through, about 5 minutes. Let the edamame stand covered for 1 minute.
- Drain any excess water from the edamame and transfer them to a serving bowl. Toss with the olive oil, then season with the smoky flavored salt to taste. Serve the edamame hot.
Notes
Cocktail Match Vodka martini with a splash each of green tea and pear juice.
Edamame Tossed with Smoky Salt
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