Cover the shelled edamame in hot water and parboil once more on high heat while mixing with a fork. Removing the thin membrane that rise to the surface.
Once tender, transfer to a colander, lightly draining the boiled liquid into a pot. Do not discard the liquid.
A little at a time, pass the mashed edamame through a strainer. Dissolve the sugar in the remaining liquid, then add to the mashed edamame.
Pass the remaining liquid through a sieve, knead to your desired texture, then serve.
Try it with mochi dumplings, ice cream, cream puffs, etc. For the mochi dumplings, see Recipe ID: 431733.
Story Behind this Recipe
I love zunda and wanted to eat a lot, so I came up with this recipe.
I used edamame boiled in salt water that I found on sale. By straining the edamame, you save time by both removing the inner skins and mashing them at the same time. This will be made a lot easier if you parboil until tender. The usual way to make zunda is to remove the inner membrane from the edamame and then mash with a mortar and pestle.