Appetizer, Asian, Cooking, Edamame, food, Food Photography, garlic, gluten free, photography, Photos, recipe, side dishes, spicy, Vegan, vegetables, vegetarian
YUM! YUM! and YUM! A few years ago I went to Japanese restaurant in Orlando with two of my colleagues (K & J) after we finished delivering a Super 35mm seminar and demonstrating the Sony F65 camera. We ordered edamame as an appetizer. Little did I know that this was no ordinary edamame. This was not your typical piping hot steamed and salty edamame. This edamame was hot, garlicky, and definitely had a nice kick. We finished the edamame and we scavenged for something to mop up the sauce that was left behind. I was determined to recreate these at home. It took a few tries but I did it!
- 1 Bag frozen Edamame
- 1 head of garlic
- Sesame Oil
- Olive oil
- 6 dried red chili peppers
- Kosher salt
- 2 tablespoons Low Sodium Soy Sauce or to make this dish gluten free substitute with Kikkoman Gluten-Free Soy Sauce
- Red pepper flakes
- Preheat Oven to 400
- Pull away the outerlayer of the garlic skin and the cut 1/4 inch off the top of the garlic
- Place the head of garlic on a sheet of aluminum foil and drizzle with olive oil.
- Wrap garlic in foil and roast in oven 30 to 35 minutes, once remove let cool.
- Boil a pot of water and cook edamame for 1 minute. Remove, drain and set aside
- Heat sesame oil in a pan and squeeze all of the roasted garlic into pan.
- Add dried chili peppers, mix and cook for a minute
- Add edamame to pan, sprinkle with a dash of kosher salt
- Add two 2 tablespoons of Low Sodium Soy Sauce and cook on low heat for 2 minutes or to make this dish gluten free substitute with Kikkoman Gluten-Free Soy Sauce
- Sprinkle with red pepper flakes, mix and serve.
- For added heat drizzle some chili infused oil on it as well
Shari Kelley said:
These look so good! I can’t wait to try them. I’ve never cooked with edamame before.
They are soooo addicting!
Sometimes I cook my edamame in chicken broth for added flavor. Try it and see if you like it. I am going to try your recipe. Thank you.
Great Idea! I will!