Umami Edamame healthy is a sweet, spicy, and oh so tasty snack that makes a perfect appetizer or side dish! It’s super healthy and only takes 10 minutes to cook.
Edamame, Mommy!
Yo dawgs. Am I cooler if I spell it with a “z”? OK lemme try it again. Yo dawgz!!! OK much better and I added 3 exclamation points for the full effect.
Today, we’re just going to make a quick and easy snack which could also be served as an appetizer or a side dish, umami edamame.
What’s Umami Edamame?
A name I just gave for edamame in their shells sautéed in a spicy soy glaze.
I was looking back at my most recent recipes and noticed that they take a while to make and sometimes require a long list of ingredients. Don’t get me wrong, they’re still delicious, but sometimes you need something quick and simple. So, good news dudes! Here’s an easy one.
Ok, What’s Step 1?
Buy Edamame. Duh. Step 2 is reading the directions on the package. I know! But there’s important information on that package, like the cooking time! So seriously we need to start by placing a steamer basket in a pot and filling it with water just up to the basket. Now heat that pot over high heat and get a good steam going. At the same time, preheat a cast iron (or other heavy bottomed) skillet over medium heat. I think I repeat this in every post but I like cast iron because it’s durable, versatile, cheap, and is super easy to clean. Seriously…fuck dishes. I like to preheat it so you get a much more even heat across the metal.
You remember step 2 where we looked at the cooking time of the edamame on the package? Well steam the edamame for 1 minute less than the cooking time. Depending on your package, it should take about 2 or 3 minutes. While the edamame is cooking, mix the soy, stock, rice vinegar, sugar, and red pepper flakes in a small bowl.
By now your skillet should be hot, so add the sesame oil and let it heat for a minute. Add the garlic and ginger and cook until fragrant (about a minute). Add the sauce mixture and let it cook down until it’s thickened (about 3-5 minutes). I say the thicker the better so when it gets almost syrupy it’s ready. Don’t go any further because then you might burn the sugars and end up with a gross mess. Last step, add the edamame to the skillet, toss, and let it cook for another minute.
Currently Jamming To
https://www.youtube.com/watch?v=qpFfl5kVlzI
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This recipe requires a little something special. Here’s a list of what you will need:
[list][list_item icon=”fa-cutlery”]Sesame Oil[/list_item][list_item icon=”fa-cutlery”]Unseasoned Rice Vinegar[/list_item][list_item icon=”fa-cutlery”]Gochugaru[/list_item][/list]
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Umami Edamame
Ingredients
- 1 Bag Frozen Edamame In Their Shells About 2 cups
- 1 Tablespoon Sesame oil
- 1 Clove of Garlic Finely chopped
- 1 Teaspoon Finely Grated Fresh Ginger
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Chicken Stock Or Veggie For Vegans
- 1 Tablespoons Rice Vinegar
- 1 ½ Tablespoons Dark Brown Sugar
- ½ Teaspoon Gochugaru or Red Pepper Flakes
Instructions
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Steam the edamame about 1 minute less than the package says.
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While it’s cooking, mix soy, stock, rice vinegar, sugar and red pepper flakes in a small bowl.
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Heat the oil in a cast iron (or other heavy bottomed) skillet over medium heat. Add the garlic and ginger and cook until fragrant (about 1 minute)
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Add in the soy mixture, turn heat down to medium low and cook until thickened (about 3-5 minutes). Add the cooked edamame, toss and cook for about another minute.
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Serve hot.
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