Edamame isn’t just a sushi restaurant appetizer…it can easily be made at home. We like to buy bags of frozen, steamed edamame in their pods and simply warm them up, peel and eat! Edamame is great with just some coarse salt sprinkled on the pods, but I found this recipe for a soy glaze that was very tempting to try. Very glad I did!
2 cups frozen edamame in their shell
1 teaspoon oil
1/2 teaspoon garlic, finely minced (about 1 clove)
1/2 teaspoon fresh ginger, skin removed, finely minced
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice vinegar or regular vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
Cook the edamame according to package directions.
In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame.
Note: I use the grated ginger from a jar. It’s much more convenient and my grocery store carries it.