You’ll find edamame in many a Japanese izakaya. Edamame are young soy beans still in the pod. The traditional preparation is to simply boil in water or dashi and season with salt but outside of Japan you will see a larger variety of seasonings. Try this recipe with escallot, garlic and shoyu … perfect with an ice cold beer.
Preparation time: 5 minutes
Equipment: pot for boiling, a deep heavy based pot or cast iron pot for deep frying
Cooking time: 10 minutes
- 400g edamame (Available frozen from Asian supermarkets)
- 4 small eschallots
- 8 cloves garlic halved and then sliced finely
- Vegetable oil
- 3 tbsn of Japanese Tosa shoyu
- Add vegetable oil to a small pot or cast iron wok and turn on heat to medium-high. Bring oil temp to 180C.
- Deep fry the eschallots until crisp and dry on a paper towel
- Repeat above but with garlic
- Cook 1 packet of edamame from frozen into boiling water for 5-6 minutes. The beans should still be a little firm
- Shock in cold water to stop the cooking process
- Drain with a strainer and pat dry with a paper towel
- Toss the edamame in a bowl along with 3 tablespoons of Japanese Tosa shoyu and half of the shallots and garlic. Mix well.
- Place in a serving bowl and sprinkle to the top with remaining shallots and garlic
- Serve immediately
How to eat
To eat edamame, hold the tip of the pod, put the whole pod in your mouth and suck the sauce, shallots and garlic as you slide the beans out with your teeth. Discard the pod.