Japanese Cookbook

Spicy Edamame

Name: Spicy Edamame
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Side Dish
Ingredients: 10–14 oz edamame (in pods; I use frozen edamame); 1 QT water (4 cups) 4; 1 Tbsp Diamond Crystal 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); 1 Tbsp neutral oil; 2 cloves garlic (minced); 1 Tbsp Sambal Oelek Chili Paste; 1 tsp miso; 2 Tbsp soy sauce; 2 Tbsp mirin

2 servings

portions

5 minutes

temps actif

15 minutes

temps total

Commencer à Cuisiner

Ingrédients

10–14 oz edamame (in pods; I use frozen edamame)

1 QT water (4 cups) 4

1 Tbsp Diamond Crystal 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)

1 Tbsp neutral oil

2 cloves garlic (minced)

1 Tbsp Sambal Oelek Chili Paste

1 tsp miso

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

Taille de Portion

Calories

200 kcal

Lipides Totaux

11 g

Lipides Saturés

2 g

Lipides Insaturés

8 g

Acides Gras Trans

1 g

Cholestérol

Sodium

230 mg

Glucides Totaux

15 g

Fibres Diététiques

6 g

Sucres Totaux

3 g

Protéines

13 g