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Pop them like they’re hot: RecipeTin Eats’ spicy edamame make a great beer snack

RecipeTin Eats
RecipeTin Eats

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Edamame with spicy garlic sauce.
Edamame with spicy garlic sauce.Rob Palmer: Styling: Emma Knowles

This is a blatant knock-off of the spicy edamame served at my favourite Asian fusion restaurants. I could eat a whole bowl.

Not all edamame (whole soybean pods) are created equal. Good-quality edamame are firm. Cheaper ones can be unpleasantly mushy and stringy.

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Ingredients

Edamame

  • 300g frozen edamame

  • 2 tsp cooking salt

Spicy garlic sauce

  • 1 tbsp grapeseed oil

  • 2 tsp garlic, finely minced

  • 1 tbsp sambal oelek (check vegan-friendly if required)

  • 2 tsp sesame oil

  • 1 tbsp Japanese soy sauce (sub Chinese light soy)

  • 1 tbsp mirin

  • ¼ tsp miso paste

  • ¼ tsp salt

Method

  1. Step 1

    Bring a saucepan of water and salt to a boil. Add the edamame, making sure water comes back to a boil, then cook for 4 minutes or follow the packet directions. Drain.

  2. Step 2

    Heat the grapeseed oil in a small frying pan over medium heat. Saute the garlic until lightly golden, then add everything else. Mix, simmering for 1 minute.

  3. Step 3

    Transfer the edamame to a bowl, pour over the sauce and toss to coat. Serve slightly warm or at room temperature.

Note: To eat, pick up a sauce-slathered edamame pod with your fingers then suck or use your teeth to pop the soybeans out of the pod. Discard the sauce-less, bean-less pod. Repeat.

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RecipeTin EatsRecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/recipetin-eats-edamame-with-spicy-garlic-sauce-20231005-p5ea3z.html