Take frozen edamame to the next level with this easy homemade spice recipe.
You will have extra ginger salt leftover after cooking; try using it to season roasted or steaming vegetables.
– 1 tablespoon chopped fresh ginger – 3 tablespoons coarse sea salt – 1 12- to 14-ounce package frozen edamame in the pod
In a small food processor, place the ginger and pulse until well-ground. Add the salt when it is combined but still grainy, pulsing briefly.
On a plate, spread out to an even layer and let, uncovered, for at least eight hours so that mixture dries.
Prepare edamame according to package instructions. Pat surface dry with a paper towel. In a large bowl, whisk in 3½ teaspoons of the ginger salt and toss. (Use remaining ginger salt another time for some other dish.
To make ahead Step 1: Store ginger salt airtight up to one month in a cool, dark space.