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 to suit my tastes. 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.
Also try spicy baked zucchini fries for a healthy snacking experience.
Ingredients
- 1 16 ounce package frozen edamame in pods, thawed
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari or soy sauce
- 3 cloves of garlic minced
- 1 inch sized knob fresh ginger peeled and grated
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon toasted sesame seeds optional
- lime wedge, optional
Instructions
- Before starting this recipe, have everything prepped. It comes together in a flash!
In a small bowl combine tamarin or soy sauce, 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.
Transfer edamame to a serving bowl. Optional: squeeze a wedge of lime over the edamame. Sprinkle with toasted sesame seeds and serve.
More Healthy Snacks:
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- Crispy Spiced Chick Peas
-
- Kale Chips
-
- Hummus with Basil Cilantro Oil
I used to think I didn’t like edamame… Turns out I just didn’t care for all the salt. I had a roasted garlic edamame similar to this in a restaurant that brought me back and this recipe is awesome. I’ve made it several times now!
I made this recipe today to pack in my lunch. Turns out I was actually slightly late to work because I could not stop eating the edamame for one second to put the lid on the container! It is so delicious I can’t wait to make this for my friends.
Thank you!
I do apologize for making you late — but as you know, these are the perils of good cooking!
So, I don’t understand why people leave ratings if they haven’t made the recipe but I’m really glad they did because that’s what made me click on this one… and O M G!!! Sooo delicious!!!! Thank you for posting; I just made a bag of edamame and ate the whole thing. People, you will not be disappointed, super tasty!
I know – these edamame are addictive! Glad you liked them!
I am going to Bookmark this one! Its been on my list for long time!
Enjoy, Prasanna!
I love that garlicky, sesame, ginger, spicy mixture! I bet it tastes amazing with these, they’re so vibrant and pretty too.
And so easy!!!
This looks delicious! This would make the perfect, healthy snack or side dish. I love edamame and this recipe sure doesn’t look like it would disappoint! Thanks for sharing this! Luci’s Morsels | fashion. food. frivolity.
Thank you, Luci! It makes a very tasty snack — especially with a cold Kirin!
Tasty looking morsels you have there. I’d like to reach in one of your beautiful photos and sample one, if I only could.
I know – it should be like that Willy Wonka TV, don’t you think?
I have become obsessed with edamame, and these flavors sound so fun! What a great way to shake things up a bit!
I can’t take credit — I was inspired by that Asian gastropub!
This is brilliant, I’ve made blistered peppers before, but never tried it with edamame, and I just happen to be going to Trader Joe’s this morning!
You’re gonna enjoy this, Sue!
Love the sound of this! I bet it’s good licking it all of your fingers afterwards!
That’s definitely part of the ritual!
I totally embarrassed myself when I shared an edamame appetizer at a Japanese restaurant, and thought they were snow peas. I tried to eat the whole thing… Oy… (Also these look AMAAAAAZING)
That is the funniest thing I’ve heard all day! To be fair — I think you could do the same preparation with snow peas — and eat the whole thing!
Ohhhh I just love edamame! This recipe sounds so delicious, especially with that garlic, sesame and soy sauce at the end! Yum!
They just take it up a notch from the steamed version with sea salt. Wowza!
I LOVE edamame and this one just looks so scrumptious! Pinning for later!
YUM! These look SO delicious! Definitely going to try it out 🙂
xo,
Lauren
Thanks, Lauren! They are very tasty — and so easy to make too!
OMG this looks amazing!! What a gorgeous recipe, I love edamame!
This sounds so good. And really easy to make so perfect for any night of the week.
Yummy! I could totally eat a bowl of these right now.
why not call a spade a spade`Edamame is just japanese for soy bean. So in english it should be blistered soy beans
Sure. The package I bought from Whole Foods labeled them as edamame – so that’s what I called them. Also, at the restaurant the dish was called wok-charred edamame. In any case, my daughter can’t stop eating them. Enjoy!