Will someone give me directions for preparing soybean appetizer (eda mame). I think they're blanched in salt water? Also, does anyone know of a source of supply in the Upper Midwest (where we currently reside) for either fresh or frozen?
Cheese, beans, tortilla chips, and maybe a smattering of sour cream. You know the nacho drill. But the dish itself invites a much broader interpretation, like our spin on a coastal shrimp boil. Instead of red potatoes we used thick-cut kettle chips.