Soybeans In The Pod

Recipe from Shizuo Tsuji

Adapted by Amanda Hesser

Total Time
30 minutes
Rating
(0)
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Ingredients

Yield:4 servings
  • 4cups young green fresh soybean pods
  • 2tablespoons coarse salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

130 calories; 6 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 12 grams protein; 274 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large mixing bowl, combine soybeans with salt. With your hands, rub soybeans with salt. Let stand 15 minutes.

  2. Step 2

    Fill a large pot with about 3 quarts of water, and bring to a boil. Add salted beans, and boil until pods are tender, 7 to 10 minutes.

  3. Step 3

    Drain pods in a colander, and transfer to a serving bowl. Serve hot or at room temperature.

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Credits

Adapted from "Japanese Cooking: A Simple Art" by Shizuo Tsuji (Kodansha, 1980)

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