You know when you go to a restaurant and have a dish that is so yummy and addictive that you automatically start thinking how you can recreate it at home? It happens to me frequently. It happened again a few weeks ago.
The dish that captivated me was actually an updated version of one of my favorite snacks – steamed edamame.
I love edamame — with those little flakes of sea salt on top to give it flavor with a little crunch! And it’s fun to pop the beans out of the shell between my thumb and forefinger (It’s kind of like popping bubble wrap – except there’s a reward at the end.) Plus – it’s as simple as boiling water. My kind of snack.
Back to my revelatory experience — I was having lunch with my parents at KaPow! — a local Asian-style gastro pub. Scott and I have eaten here several times and it never disappoints. (I’m partial to their steamed buns and Bulgogi street tacos.) My Mom ordered some edamame as a starter. Before the server even put the dish on our table, we were hit with a fragrant burst of garlic, soy and sesame! Wow! Of course we devoured the whole bowl, and when the waiter came back, we began to quiz him on the ingredients and preparation, which I am happy to share with you now!
I admit to taking a few liberties in this dish because I can’t help myself. I’ve added ginger and red pepper flakes, which you can certainly omit if you don’t share my obsession for a lasting tingle on your tongue.
- one package frozen edamame in pods
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari or soy sauce
- 3 cloves of garlic, minced
- 1-inch knob of fresh ginger, peeled and grated
- 1/8 teaspoon red pepper flakes
- Before starting this recipe, have everything prepped. It comes together in a flash!
- In a small bowl combine tamari, garlic, ginger and red pepper flakes.
- Turn on your stove's exhaust fan.
- Place a large skillet over high heat - and let the pan get very hot.
- Add sesame oil to the pan.
- Carefully add the edamame (it can splatter) and don't stir -- allow it to sear and blister about 1-2 minutes.
- Add tamari mixture and toss to combine and continue to cook until sauce coats the edamame - no more than 2-3 minutes.