Mother’s Recipe: Edamame with Nori Salt

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.

Sea salt

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.

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  1. Fun recipe! We have a box of Nori sheets burning a hole in our cabinet (right Eapen?!?!) and this seems like a great way to use them! I too refuse to buy Veggie booty. And love those gyozas too by the way. And you’re not lazy, just smart.


    lizzie Reply:

    I hope it turns out well for you! We’ve also had some nori in our cupboard for a long time . . . I think it’s time for me to learn to roll sushi.

    Oh, and I’ve used a great recipe to make fantastic gyoza before, but it’s just so much work to do very often, so that’s why I feel lazy whenever I use the frozen ones. But they are so tasty. They’re pretty much staples around here.


  2. I’ll be honest, I feel totally lost reading this post. I don’t know what nori, edamame, or veggie booty is.


    Misty Reply:

    Amen 🙂 I know edamame but, that’s it 🙂


    lizzie Reply:

    I suppose I should have clarified. Nori is seaweed paper, like they use to roll sushi. Veggie booty is similar to cheese puffs, I think, but healthier and covered with kale. It’s so popular here, but now that I think of it, I’d never heard of it until we moved here. I thought it was a new thing when I started seeing it a few years ago. Maybe it was.


    lizzie Reply:

    Oh, sorry! Edamame is soy beans, nori is seaweed paper (they use it to roll California rolls and other sushi), and veggie booty is like cheese puffs, only somewhat healthier, I believe. And it’s covered in powdered kale. 🙂


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