Spiced Five-Spice Edamame
Fresh edamame pods simmered in a deeply aromatic broth loaded with star anise, cinnamon, and warming spices, then left to soak up all that fragrant goodness. This addictive snack is a staple at Chinese street stalls and makes a fantastic beer companion.
Ingredients
Fresh edamame in pods
1 pound
Star anise
4 whole pieces
Cinnamon stick
1 small piece
Sichuan peppercorns
1 teaspoon
Cloves
3 whole
Fennel seeds
1 teaspoon
Dried red chilies
2-3 pieces
Bay leaves
2 leaves
Kosher salt
2 tablespoons
Water
8 cups
Instructions
1
Prepare the edamame
Rinse the edamame pods under cold running water. Using kitchen scissors, snip off both tips of each pod—this little trick lets the flavors seep in better during cooking.
2
Build the spiced broth
Grab a large pot and toss in all the aromatics: star anise, cinnamon, Sichuan peppercorns, cloves, fennel seeds, dried chilies, and bay leaves. Pour in the water and crank the heat to high. Let everything come to a rolling boil, then reduce heat slightly and let the spices bubble away for 5 minutes to really open up their flavors.
3
Cook the edamame
Slide the prepared edamame into the boiling spiced water. Season generously with salt. Keep the heat at a steady medium-high and cook for about 8-10 minutes until the pods turn bright and the beans inside are tender when tested.
4
Let them soak
Here's the secret: remove the pot from heat but don't drain it. Let the edamame sit in that gorgeous spiced liquid for at least 20 minutes, or even better, cover and refrigerate overnight. The longer they soak, the more intensely flavored they become.
5
Serve and enjoy
Drain the pods and pile them onto a plate. Serve warm or at room temperature, scattered with a extra pinch of flaky salt if you like. Don't forget to tell guests to squeeze the beans right out of the pods—that's part of the fun!
