Garlic chili edamame
Izakaya-style edamame with a flavorful coating on the pod: golden garlic, chili and enough salt for every bean to have taste.
Instructions
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Boil the edamame ⏱ 4 min
Put the Premium Edamame straight from the freezer into well-salted boiling water. Boil until the pods are hot and the beans tender but still firm.
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Drain very well
Tip the pods into a sieve and shake off the water. Excess water dilutes the flavors and makes the oil spatter.
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Brown the garlic
Heat the neutral oil over medium heat and add the garlic. Cook it until light golden, then add the chili flakes. Don't let the garlic darken.
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Glaze the pods
Add the edamame, Soy Sauce and sesame oil. Toss vigorously until the pods are glossy and no liquid is left at the bottom of the pan.
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Serve
Sprinkle with coarse salt and serve immediately. Eat the beans by pushing them out of the pod. The pod isn't eaten.
Good to know
The edamame are already blanched, so boiling is about heating and texture. Watch the garlic closely and take it off the heat as soon as it turns light golden. The pods are not eaten.
Frequently asked questions
Do you boil edamame from frozen or thaw first?
They go straight from the freezer into well salted boiling water. Premium Edamame are already blanched, so boiling is only about heating and texture, until the beans are tender but still firm.
Do you eat the edamame pod?
No, the pod is not eaten. You push the beans out of the pod with your teeth, and the garlic and salt flavour stays on the outside.
Why does the seasoning not stick to the edamame?
Because the pods are too wet. Drain them very well after boiling, since excess water dilutes the flavours and makes the oil spatter.
How do I avoid burning the garlic?
Cook it over medium heat and take it off as soon as it turns light golden, then add the chilli flakes. If it darkens, it turns bitter.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Garlic chili edamame
Garlic chili edamame
Izakaya-style edamame with a flavorful coating on the pod: golden garlic, chili and enough salt for every bean to have taste.
Notes
The edamame are already blanched, so boiling is about heating and texture. Watch the garlic closely and take it off the heat as soon as it turns light golden. The pods are not eaten.
