UNILLOY pot witch have high heat storage and good thermal insulation is the most suitable for steam cooking of vegetables. By steaming with less water, starch change to sugar and sweetness come out. UNILLOY is the lightest enamel cast iron pot, so it is convenient to use for daily use to every cook.
- Edamame(green soybeans)
- 400 ~ 500g
- 1 teaspoon
1 Mix well salt and washed edamame in UNILLOY 22cm casserole.
2 Add glass of water.
3 Heat high with the lid.
4 Then steam come up with boiling, open the lid and stir.
5 Turn the heat to medium, boil for 3 to 4 minutes.
6 Drawn up in a colander, sprinkle salt while hot.
7 Spread it as not to overlap, and cooling by fan.
Tomoko Takahashi – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.