You can’t imagine how much I love EDAMAME!!!!
I eat Edamame once a two days when the edamame is in abundance.
Who is Edamame lover up there?
I usually just steam 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- Aug.
If you are living in Japan, you MUST try the fresh Edamame!
In this recipe, i'm introducing 2 ways by using fresh edamame and frozen edamame.
< EDAMAME WITH GARLIC CHILI RECIPE>
＜Yield> 3 servings
<Prep time> 5 mins
<Cook time> 5mins
3 cups of Fresh edamame with the shell on / Frozen edamame with the shell on
1 clove of garlic
½ tsp worth of chili flakes
2 tbsp of rice wine without MSG and salt
salt & pepper
Using fresh Edamame
1: Rub edamame with 1 tbsp of salt and rinse them under the water.
chop garlic finely.
2; In a pan, add olive oil and chopped garlic. Put them on mid heat and let the aroma bloomed. Add edamame , chili flakes and ½ tsp of salt before the garic get burnt. Cook them for 1min over the mid heat.
3; Drizzle rice wine and pop the lid on. Steam Edamame for 6-7mins over mid heat as you stir it once. Open the lid and adjust the taste with salt and pepper.
Using Frozen Edamame with the shell on
1: In a pan, add olive oil and chopped garlic. Put them on mid heat and let the aroma bloomed. Add frozen edamame , chili flakes and 1/2 tsp of salt before the garlic get burnt. Cook it for 1min over mid heat.
2; Pop the lid on and steam Edamame for 1-2mins or until the edamame is thawed completely over mid heat. Open the lid and adjust the taste with salt and pepper.
・If the fresh edamame is available, I definitely recommend to use fresh one!
・It might get burnt a little bit as steaming away, but that's how we are looking for in this spicy garlic Edamame recipe. Burn bits brings the extra smoky aroma to the overall taste. yum!
・Make sure to adjust your taste with salt and pepper.
・If you are garlic lover like me, you can add more garlic!!
<Recommended side dish>
store it in a air-tight container in the fridge for 3days
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!