How to prepare the spicy version of edamame, popular Japanese snack
Discover the delightful taste of this spicy edamame by blending modern Japanese and fused flavors that make a perfect pre-dinner snack. Follow this recipe to create a delectable addition to your meal that stands on its own or accompanies various dishes. Thiis is prepared by SSP.
Key Ingredients
- Edamame: Young soybeans cooked in their pods.
- Garlic: Use finely minced garlic to enhance flavor.
- Ginger: Fresh or pureed ginger, whichever you prefer.
- Soy Sauce: Opt for Japanese soy for a more delicate flavor; alternatively, tamari works too.
- Sambal Oelek: Chilli paste that adds the perfect amount of spice.
- Maple Syrup & Mirin: Add sweetness; substitute honey if you wish.
- Toasted Sesame Oil & Grapeseed Oil: Provide depth without overpowering other flavors.
- Miso Paste: Enhances the sauce with a subtle, savory flavor.
Preparation
1. Prepare Edamame
- Cook frozen edamame. Boiling in salted water for just two minutes ensures they remain a vibrant green, retaining flavor and color.
- Drain thoroughly and set aside.
2. Create the Sauce
- In a skillet, heat grapeseed oil and gently sauté minced garlic and ginger until aromatic and light gold.
- Add the soy sauce, sambal oelek, miso paste, toasted sesame oil, and sweetening agent (maple syrup or honey), stirring and letting it simmer to develop a syrupy consistency.
3. Combine and Serve
- Pour the sauce over the drained edamame and toss to coat well.
- Transfer to a serving bowl. Ensure the sauce covers the pods well, enhancing the to-be-eaten beans inside.
4. Eating Tips
- Picking up sauce-coated pods, use your front teeth to squeeze and suck out the beans while savoring the sauce from the pod's outer skin.
- Spit out the remaining pod shell and repeat until finished.
5. Serving Suggestions
- Pair with egg rolls, spring rolls, and crab Rangoon.
- Complement with rice, stir-fries, sushi, or chicken teriyaki.
You can also check out the variant of real Japanese chef to make as authentic as possible:
