Number of serving: 4
Cooking time: 6 minutes
450g (or 1 pound) Edamame, still in pods
2 fresh medium size red chilies
2 tablespoons Japanese soy sauce
2 teaspoons rice vinegar
Boil the edamame and the chilies in a large pan of water for 3 minutes,
do not overcook. Scooping out any scum on the surface. Drain and keep
the chilies. Pour the soy sauce and vinegar over the beans while they
are still hot and stir the mixture. This dish could also serve chilled.
Garnished with the chilies to add more flavor.
Health tips: Edamame is fibre rich and
this dish has very low fat.