While field peas date back to colonial times, edamame—fresh, young soybeans bred for human consumption, not animal feed—are relatively new to North Carolina, recently promoted to farmers here as a new crop to help replace tobacco. They make a good appetizer for a pea-shelling party since you can actually eat them on the side while shelling the peas for the main course.
Recipe information
Yield
serves 4
Ingredients
4 cups fresh or frozen edamame in pods
1 to 2 tablespoons Seven-Spice Powder (recipe follows), to taste
Flaky sea salt, such as Maldon
Seven-Spice Powder
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted
2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile, such as Ancho
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons sansho powder (optional)
1 1/2 teaspoons kosher salt
1/4 sheet of nori, finely chopped
Grated zest of 1 small orange
(makes about 1 cup)
Preparation
Step 1
In a large pot of boiling salted water, blanch the edamame for 4 to 7 minutes, until tender. Drain in a colander. Transfer to a bowl and toss with the spice powder and some salt.
Seven-Spice Powder
Step 2
Mix all of the ingredients together in a bowl.
