RECIPE

Edamame with Smoky Salt

  • Contributed by Cocktails 2006
  • ACTIVE:
  • TOTAL TIME: 10 MIN
  • SERVINGS: 6

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.

  • ACTIVE:
  • TOTAL TIME: 10 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.