Pop them like they’re hot: RecipeTin Eats’ spicy edamame make a great beer snack
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.
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
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.
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.
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 Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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