Spicy Edamame

1. Gather all the ingredients.
2. Add 1 QT water to a pot and bring it to a boil over medium-high heat. Once boiling, add 1 Tbsp Diamond Crystal kosher salt.
3. Add 10–14 oz edamame (frozen) pods and cook, stirring once in a while, for 4–5 minutes, or until the soybeans are an al dente consistency. (Read the package instructions carefully and check if the soybeans are raw or cooked. Frozen edamame imported from Japan are always precooked, so you only need to boil them for 1 minute to reheat).
4. If you see foam forming on the surface of the water, remove it with a fine-mesh skimmer because we do not rinse the pods after cooking. When the edamame are done cooking, drain in a colander. DO NOT RINSE, or the edamame will lose their salted flavor. Set aside.
5. Heat a large frying pan over medium-low to medium heat. When the pan is warm, add 1 Tbsp neutral oil and 2 cloves garlic (minced) and sauté until fragrant. Don‘t burn the garlic.
6. Add 1 Tbsp Sambal Oelek Chili Paste and 1 tsp miso and stir until combined.
7. Add 2 Tbsp soy sauce and 2 Tbsp mirin and cook, stirring frequently, until the sauce is thickened a little bit.
8. Add the cooked edamame pods to the pan and toss to coat them with the sauce. Transfer to a plate and serve warm or at room temperature. To eat, remove the soybeans from their inedible pods and enjoy.

To Store

1. Keep the leftovers in the refrigerator and reheat to warm or bring it to room temperature before serving.