Edamame with Smoky Salt

Jack Falstaff, San Francisco

Jack Falstaff regulars know to special-order their edamame (soybeans served in the pod) tossed with a mix of Lapsang souchong tea and salt. The smoky salt is also delicious on steamed fish fillets or vegetables.

Slideshow: More Tasty Snacks

  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make Aerated Green Apple Sorbet

Ingredients

  • 1 1/2 teaspoons loose Lapsang souchong tea
  • 1 1/2 teaspoons kosher salt
  • One 14-ounce package frozen edamame pods
  • 1 1/2 teaspoons extra-virgin olive oil

How to make this recipe

  1. In a spice grinder or mini food processor, combine the tea and salt and grind to a fine powder.
  2. Put the edamame in a large microwave-safe bowl and cover with plastic wrap. Microwave at high power until tender, about 5 minutes. Let the edamame stand covered for 1 minute. Alternatively, put the edamame in a saucepan with 1/2 inch of water, cover and boil for 5 minutes, until tender.
  3. Drain the edamame and transfer them to a serving bowl. Toss with the olive oil, season with some of the smoky salt and serve hot.





480658 recipes/edamame-with-smoky-salt-cocktails-2006 2013-12-06 Cocktails 2006 cocktail-party|dinner-party|game-day|new-years-eve|asian|japanese|6|fast|healthy|vegetarian Jack Falstaff,smoky salt,Lapsang souchong tea,edamame recipe,asian food,appetizer recipe recipes,edamame-with-smoky-salt-cocktails-2006 480658
Close