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Edamame with Smoky Salt

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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.

  1. 1 1/2 teaspoons loose Lapsang souchong tea
  2. 1 1/2 teaspoons kosher salt
  3. One 14-ounce package frozen edamame pods
  4. 1 1/2 teaspoons extra-virgin olive oil
  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.
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