<GARLIC CHILI EDAMAME>

You can’t imagine how much I love EDAMAME!!!! I eat edamame once every two days when edamame is in season. Who else is an edamame lover?

I usually just steam the edamame but when I want to be a little more creative, I make this spicy, garlic edamame! It taste like a peperoncino!

In Japan, fresh edamame is only available in summer from June to August.

If you are living in Japan, you MUST try fresh edamame! In this recipe, I'm introducing 2 ways to use edamame either fresh or frozen.

< GARLIC CHILI EDAMAME>

＜Yield> 3 servings

<Prep time> 5 minutes

<Cook time> 5 minutes

<Ingredients>

3 cups fresh edamame with shell on / frozen edamame with shell on

1 clove of garlic

2 tablespoons rice wine

1 tablespoon olive oil

½ teaspoon chili flakes

salt & pepper

<Directions>

Using fresh edamame

1. Rub the edamame with 1 tablespoon of salt and rinse them under water. Chop the garlic finely.

2. In a pan add in the olive oil and chopped garlic. Cook them over medium heat until fragrant. Add in the edamame, chili flakes and ½ teaspoon of salt before the garlic starts to burn. Cook them for 1 minute over the medium heat.

3. Drizzle on the rice wine and cover with a lid. Steam the edamame for 6-7 minutes over medium heat, stirring once. Open the lid and adjust the taste with salt and pepper.

Using frozen edamame with the shell on

1. In a pan add in the olive oil and chopped garlic. Cook them over medium heat until fragrant. Add in the frozen edamame, chili flakes and 1/2 teaspoon of salt before the garlic burns. Cook for 1 minute over medium heat.

2. Cover with a lid and steam the edamame for 1-2 minutes or until the edamame has thawed completely over medium heat. Open the lid and adjust the taste with salt and pepper.

<Miwa's tips>　

・If fresh edamame is available, I definitely recommend using the fresh one!

・The edamame might get burnt a little while it is steaming away, but that's what we are looking for in this spicy garlic edamame recipe. Burnt bits brings out the extra smoky aroma. Yum!

・Make sure to adjust the final taste with salt and pepper.

・If you are garlic lover like me, you can add more garlic!!

MISO DRUM CHICKEN RECIPE

SOY CREAMY MISO SOUP

<Storage time>

Store in an air-tight container in the fridge for up to 3 days