Edamame with Preserved Plums

Whole edamame pods simmered with Chinese preserved plums. Use a saucepan and colander; only the beans are eaten.

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Method

3 clear steps

1
Wash the edamame pods. Dissolve the 2 g salt in enough water to cover them, soak for 15 minutes, then drain.
2
Put the pods and six preserved plums in a saucepan with fresh water to cover. Bring to a boil and simmer for 20–30 minutes, until the beans inside the pods are cooked through.
3
Drain and serve. Slip the beans out of their pods to eat; discard the pods. Refrigerate any leftovers promptly.