, , , , , , , , , , , , , , ,

spicy garlic edamame

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

How to:

  • 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