Whenever we are eating out a restaurant, if we see an edamame dish on the appetizer menu, we will get it. We love these soy bean pods so much because they are tasty, very high in protein (11g for every 100g of edamame), and light enough to not spoil your main course entree.
The first time we had flavoured edamame (other than the steamed edamame you get at Japanese restaurants) was on a trip to Disneyland in Los Angeles. We ordered a spicy edamame from the hotel cocktail lounge and loved it. The flavour was fairly simple, so we came home to reproduce it and came up with this recipe.
Hope you enjoy it. It is also husband approved.
Ingredients for Sauce
- 1.5 tbsp sweet chilli sauce.
- 1 tbsp light soy sauce.
- 1/2 tsp garlic chilli sauce (Not Sriracha. The kind that comes in a jar.)
- 1/4 tsp chilli pepper flakes.
- 1 whole garlic bulb sliced.
- 1/2 tbsp olive oil.
- (Optional) Coarse sea salt.
- 1 bag of frozen edamame cooked to instructions in the microwave.
- Prepare sauce by combining sweet chilli sauce, soy sauce, and garlic chilli sauce. Set sauce aside to prepare the edamame.
- Sauté the sliced garlic and chilli pepper flakes in oil for 1 minute until fragrant or nicely toasted (depending on your preference).
- Toss in cooked edamame.
- Add sauce immediately.
- Remove from heat once the edamame is thoroughly coated with the sauce.
- For a bit of crunch, sprinkle with coarse sea salt and serve.
- Double the ingredients for the sauce if you prefer a “wet” edamame. Some people enjoy dipping the edamame in sauce while eating.
- For those who love onions, try the recipe with different kinds of onions or together with garlic if desired.