It was several weeks ago when I took the lazy way out of dinner and fried up a package of frozen gyoza and boiled some frozen edamame pods. I knew the boys would gobble up the gyoza, but the edamame was mostly for me and Micah, as part of my goal to put more green things on the table. So you could have knocked me over with a wet soba noodle when Manchild devoured nearly the entire bowl of edamame. And asked for more. And requested “those beans” in his lunch at school every day.
I thought he might be joking, but he was pretty insistent. He wanted “those beans” for breakfast, lunch, and dinner. And who am I to argue? (Besides his mother, of course.) He didn’t get them for breakfast, by the way, although now that he’s in a “crisp rice” rut I almost wish I had.
But as I was flipping through The Essential New York Times Cookbook recently, I noticed a recipe entitled “Edamame with Nori Salt” and the note from Amanda Hesser: “My three-year-olds devoured the whole batch of this edamame — who knew? It could become the go-to snack at kids’ birthday parties: down with Veggie Bootie!” Ms. Hesser, you speak the words of my heart. I can’t bring myself to buy Veggie Bootie, simply because so many of Manchild’s friends love it. What kind of a message would I be sending if I succumbed to peer pressure like that? If edamame and nori can rescue me from Veggie Bootie, hallelujah.
Edamame with Nori Salt adapted from The Essential New York Times Cookbook
The original recipe gave specific amounts of nori and edamame, but I found it a little bit confusing, possibly superfluous. Twenty sheets of nori?!?! I did five and ended up with plenty of nori “powder” left for the next round. A pound of edamame? I shelled mine myself and was quite satisfied with the 4 or 5 ounces I got out of it.
a few sheets of nori
a pile of shelled edamame
Pass the nori sheets, one by one, over an open flame (I have a gas stove, which made it easy) to dry and toast the sheets. Break them into small pieces and grind them to powder. (Hesser recommends a coffee or spice grinder. I have neither, so I used my food processor and it worked pretty well. It wasn’t a terribly fine power, but it still worked.) Meanwhile, boil a pot of salted water. Add the shelled edamame and boil until the beans are tender, about 2 minutes. Drain well, but don’t let cool. Transfer to a large-ish bowl and toss with a generous amount of nori powder and sea salt to taste.