What’s Cooking in Gail’s Kitchen? Talking Points: Mukimame Sea Salt Starter! This is going to sound a little weird, but those who aren’t aware might be interested to know that mukimame and edamame are the same vegetable. They are both soy beans, a legume used to make tofu, soy milk, miso, and soy flour. Mukimame is the soybean after it is shelled; consequently, edamame is the soy bean in its fuzzy pod. Often a restaurant menu will offer a bowl of steamed edamame as an appetizer. You place the pod in your mouth, slide the beans out with your teeth, and then discard the pods. It’s meant to be a finger food snack you nibble over cocktails. Not everyone likes the texture or cares to graze in public. Now you have an alternative. Taste a lil bit of nutty flavor the easy way.
MUKIMAME SEA SALT STARTER
10-ounce Mukimame, frozen
1 tablespoon sea salt course crystals
In a 2-quart double boiler, fill the saucepan with 2 1/2 cups water. Bring to a boil over medium heat. Fill the basket insert with mukimame beans. Place insert into the double boiler. Cover. Boil mukimame for 5 minutes. Drain well. Transfer mukimame to a serving bowl. Sprinkle with sea salt course crystals. Refrigerate until ready to serve.