Spicy Edamame
User Reviews
4.7
Spicy Edamame
Description
This recipe starts by boiling frozen edamame pods in heavily salted water until al dente, retaining some firmness since Japanese frozen edamame are often precooked. The pods are drained without rinsing to preserve the saltiness absorbed during cooking. Meanwhile, a sauce is prepared by sautéing garlic in neutral oil, then adding sambal oelek chili paste, miso paste, soy sauce, and mirin to build a complex spicy and savory flavor.
The hot cooked edamame pods are then tossed in this sauce, allowing the flavors to cling to the pods. This cooking method combines the inherent freshness of edamame with a punch of heat and umami from the sauces. The final dish is ideal as a finger food or appetizer that offers a satisfying bite and bold taste.
Ingredients
For Cooking the Edamame Pods
- 10–14 oz edamame (in pods; I use frozen edamame)
- 1 QT water (4 cups)
- 1 Tbsp kosher salt edamame pods are thick; therefore, we need to salt the cooking water to give the soybeans a subtle base flavor; the spicy and salty flavors are mostly on the pods, Diamond Crystal brand
For the Spicy Sauce
- 1 Tbsp neutral oil
- 2 cloves garlic (minced)
- 1 Tbsp Sambal Oelek chili paste
- 1 tsp miso paste
- 2 Tbsp soy sauce
- 2 Tbsp mirin
Instructions
- Gather all the ingredients.
- 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.
- 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).
- 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.
- 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.
- Add 1 Tbsp Sambal Oelek Chili Paste and 1 tsp miso and stir until combined.
- Add 2 Tbsp soy sauce and 2 Tbsp mirin and cook, stirring frequently, until the sauce is thickened a little bit.
- 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
- Keep the leftovers in the refrigerator and reheat to warm or bring it to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 230mg | 10% |
| Potassium | 532mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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