Have you ever had edamame in Japan or at a Japanese restaurant? Edamame is a traditional Japanese appetizer, usually made from young soybeans and boiled in salted water. Recently, I have the impression that edamame is becoming more and more common in the frozen section of supermarkets overseas.
Boiled in salted water is of course delicious, but today I would like to introduce two slightly different arranged recipes. One is Asian style and tastes good with beer, and the other is to enjoy the sweetness of the beans soaked in dashi (Japanese soup stock). How about adding one more dish to your dinner table?
Grilled Edamame Ethnic Style
Ingredients
- 100 g frozen edamame
- 1 teaspoon olive oil
- 1 clove garlic
- A pinch of fish sauce
- Defrost frozen edamame under running water.
- When thawed, thoroughly dry the edamame and cut both ends with scissors to make it easier to absorb the flavor.
- Roughly chop garlic.
- Heat olive oil in a frying pan and add garlic to release its aroma. Once fragrant, remove the garlic and set aside.
- Add the edamame to the pan and cook until the skin starts to brown.
- Reduce the heat to low, add the garlic back into the pan and finally add the fish sauce.
If you don't have fish sauce, you can also make it with soy sauce. Be careful not to burn the garlic as it will spoil the flavor.
Soaked Edamame in Dashi broth
- 200g frozen edamame
- 2 soup stock packets (Japanese Dashi packets)
- 400 ml water
- 3-5g salt
- 2 red chili peppers
- Defrost frozen edamame under running water.
- When thawed, thoroughly dry the edamame and cut both ends with scissors to make it easier to absorb the flavor.
- Put water and soup stock packet in a pot. When water comes to a boil, add salt and red pepper, turn off the heat after 30 seconds, and remove the dashi packet.
- Put the dashi stock and edamame into a container and refrigerate for about half a day to soak up the flavors.
Tips
To enjoy the flavor of the dashi broth and the sweetness of the beans, the salt content is kept low. Adjust if the taste is too weak.
