I remember seeing a super simple recipe for soybeans that were mixed with Nori Tsukudani (seaweed cooked in soy sauce, sugar and mirin). Since I love soybeans, I thought I’d try it.
Use the shelled edamame (soybeans) and just add a spoonful of tsukudani of your liking. I think the recipe said to boil the beans, but I don’t like the beans ‘mushy’, so I just thawed it. I like the firmer texture… like the Italian ‘al dente’. Tsukudani comes in various flavors, such as Ume (pickled plum), Katsuo (dried fish) and Shiitake (Japanese mushroom). A touch of togarashi (crushed chili pepper) would add a nice ‘kick’ to it.
It is a little messy to eat with your fingers, but it is very tasty on hot rice!
Note: Shelled edamame is now readily available in supermarkets.