Spicy Edamame

Name: Spicy Edamame
Yield: 4, 4 - 6 as a starter
Cuisine: asian
Ingredients: 300g/10oz frozen edamame in the pods ((ie not shelled), preferably not brined (Note 1)); 2 tsp cooking salt / kosher salt; 1 tbsp grapeseed oil ((or other plain flavoured oil)); 2 tsp garlic (, finely minced); 1 tbsp sambal oelek (, adjust/omit to taste (Note 2)); 2 tsp sesame oil (, toasted); 1 tbsp Japanese soy sauce ((sub light soy or all-purpose soy, NOT dark soy - Note 3)); 1 tbsp mirin ((Note 4)); 1/4 tsp miso paste ((any type, not critical if you omit)); 1/4 tsp cooking salt / kosher salt

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🍽 4, 4 - 6 as a starter 🌶 asian 🏷 Snack

This recipe recreates the popular spicy edamame served in contemporary Japanese eateries, ideal for a pre-dinner snack. The key is a flavourful sauce combining sambal oelek for heat, mirin for sweetness, and miso for depth. Frozen edamame pods are boiled briefly before being tossed in the aromatic, spicy garlic mixture. Serve them warm to enjoy by sucking the savoury coating from the pods.

Ingredients

300g/10oz frozen edamame in the pods ((ie not shelled), preferably not brined (Note 1))
2 tsp cooking salt / kosher salt
1 tbsp grapeseed oil ((or other plain flavoured oil))
2 tsp garlic (, finely minced)
1 tbsp sambal oelek (, adjust/omit to taste (Note 2))
2 tsp sesame oil (, toasted)
1 tbsp Japanese soy sauce ((sub light soy or all-purpose soy, NOT dark soy - Note 3))
1 tbsp mirin ((Note 4))
1/4 tsp miso paste ((any type, not critical if you omit))
1/4 tsp cooking salt / kosher salt

Method

For the spicy garlic sauce, warm the oil in a small pan. Cook the garlic until it turns a very light golden colour, then mix in all the remaining sauce ingredients. Let it simmer for 1 minute, then take it off the heat.
To cook the edamame, bring a large pot of salted water to a rolling boil. Add the frozen edamame pods. Once the water returns to a boil, cook them for exactly 2 minutes. Drain thoroughly, shaking the colander to remove any extra water.
Place the drained edamame into a mixing bowl. Pour the prepared sauce over the top and toss well to coat. Move everything to a serving dish, ensuring you scrape out every last bit of sauce. These are best served warm or at room temperature.
To eat, take a sauce-coated pod. Bite it to release the soybeans into your mouth and suck all the delicious sauce from the empty skin. Discard the skin and continue with the next pod.

Nutrition (per serving)

Sodium444 mg

Recipe details

CategorySnack

Cuisineasian