Edamame in their shells from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 83) by Mark Bittman

  • edamame beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on June 12, 2021

    These were simple and great using frozen edamame this time. Don’t miss the Sichuan peppers. We used really fragrant ones from China. Used Mexican chili Pequin small whole chilis. Garnished with roasted sesame seeds and Togarashi seasoning and added some spicy Japanese peppers at the end. Great dish.

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