Edamame are unripe green soy beans. They are full of nutrients and are easy to prepare. If you can get fresh edamame, try blanching them for a simple but great tasting snack. Edamame can be found in the frozen section at most supermarkets all year round. By seasoning edamame with a good amount of salt, the beans become a great ingredient for onigiri.
- Yield: 8 Servings
- 3 oz (80 g) Fresh or frozen edamame
- 16 fl oz 2 cups (500 ml) Water
- 0.66 oz (20 g) Salt
- 17 oz (480 g) Cooked Japanese short grain rice
- 2 tbsp Toasted white sesame seeds (optional)
- If using fresh edamame, wash edamame and cut ends of the pods. Sprinkle over a large pinch of salt and mix well. Bring water to the boil and add the remaining salt. Add edamame and boil for 4 minutes. Drain well and set aside to cool.
- If using frozen edamame, cook according to instructions on the package. If needed, sprinkle a pinch of salt over defrosted edamame.
- Remove edamame from pods and set aside.
- To make onigiri, combine rice, edamame and sesame seeds, if using, in a bowl and mix well.
- Place cling wrap in a rice bowl and scoop one-quarter of the rice mixture into the bowl. Pull out rice together with cling wrap and mould rice into a ball. Repeat with the remaining ingredients