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I think this recipe was delicouse.I loved the crispeyness.
I’m part of the US population that doesn’t own a grill and roasted these in the oven instead. I’m a huge fan of your roasted brussels sprouts recipe (as well as some of your other roasted veggie recipes), so I thought I’d give this a go in a similar fashion. The result didn’t quite work for me – I actually like raw veggies, so they have to come out significantly better cooked for me to appreciate cooking them, and, in this case, I was kind of bummed by not being able to eat the crunchy roasted shell…however, my husband loved them and he’s super picky about his veggies (especially peas) and has little interest in edamame.
A nod to this recipe and a different approach to blistering the pea pods can be found at Aki and Alex’s Ideas in Food: http://blog.ideasinfood.com/ideas_in_food/2011/06/blistered-pea-pods.html
Thanks Steven, interesting! ~Elise
This was a great idea. I was roasting veggies on the grill anyway and wondering what to do with the peas I had in the fridge. I threw them in with the rest. Theye were a great addition to the peppers and aparagus.
Yum! I love fresh peas in their pods, and this sounds like a fun and novel recipe. I’m in the tiny minority of the U.S. population that doesn’t own a grill. Do you think this would work for roasting, like with other roasted vegetables?
You could try it. I think a big part of the flavor here comes from the smoke from the grill though. ~Elise
Or why not use sugar snap peas and eat the whole thing? Sugar snaps have edible pods and they are sweet to boot.
wow… i’ve never thought of eating edamame whole. we make a similar version with drumstick. we boil and cook it in a tamarind based sauce. it’s eaten exactly the same way you describe above. i wonder if i can cook drumstick this way too.
Would this work with snowpeas? You could eat the whole pod.
Sure, I’m guessing you could grill snow peas, very quickly, on very high heat. I usually just eat them raw, they’re so delicate. You might have to use a grill basket, because otherwise they could easily slip beneath the grill grates. ~Elise
This also works fantastic with fava beans – cook exactly the same way.
Yum! So summery :)
This is so timely…I’ve been wondering how to address the whole “fresh” vs “frozen” edamame issue. No need. Substitute green peas. I completely am in love with this idea (after feeling a bit disheartened by the availability in the U.S. of excellent versions of some of our most special Japanese ingredients that involve soybeans (edamame, tofu, usuage, natto….).
Thank you, thank you.
These look great! I do something similar with Favas (which can also be tough).
Or you can just eat them fresh if you get them soon after they are picked. If so, they taste like candy!