Edamame soup - EPIRECIPE

When removing the thin skin from edamame, it's easiest to do so in a bowl of water. Try this when using a large amount of edamame in a recipe like this one
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Soup

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 10 minutes

modified recipe0posts

How to make it

Parboil the edamame beans, remove them from the pods and place them in a bowl of water. Peel off the skin in the bowl, and the skin will float to the top of the water. Discard the supernatant and separate the skin from the beans