Jun 27, 2020
Soybeans, also known as edamame, are cooked and coated with a spicy kimchee sauce.
14 ounces frozen edamame (in pods)
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons soy sauce
2 teaspoons Sriracha sauce
3 tablespoons of tomato paste
3 tablespoons of Mitsukan Seasoned Rice Vinegar
1/2 teaspoon sesame seeds
Boil the edamame in their pods, in enough water to cover them, for about 5 minutes then drain. You want the soy beans to be just barely cooked, not overcooked.
While the edamame is boiling, simmer the garlic, and ginger in the sesame oil over low heat. Then add the drained edamame stirring and tossing to coat with the oil mixture.
Pour in the soy sauce, Sriracha sauce, tomato paste and vinegar while mixing to coat the edamame well.
Turn off the heat and remove edamame to serving dishes (with an empty trash bowl on the side). Sprinkle each serving with sesame seeds and serve.
To eat you just suck the tender beans out of the spicy coated pods (make sure you suck all that spice and oil off the pods and don't forget to lick your fingers too--it's so good) then discard the pod.
Makes 4 servings.
Posted by James Temple at 9:15 AM