Ingredients:

  • 1 lb frozen edamame in the pod
  • 2 tbsp sea salt
  • 6 cups water
  • 2 tbsp neutral oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp sriracha
  • 1 tsp miso paste
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp honey
  • 1 tsp toasted sesame seeds
  • 0.5 tsp shichimi togarashi

Instructions:

  1. Bring 6 cups of water to a rolling boil in a large pot. Add 2 tablespoons of sea salt.
  2. Drop the frozen edamame into the boiling water and cook for 5 minutes until bright green and tender. Drain immediately and pat dry to ensure the sauce adheres.
  3. In a small bowl, whisk together the sriracha, miso paste, soy sauce, toasted sesame oil, and honey to create the glaze.
  4. Heat a skillet over medium-high heat with the neutral oil. Once shimmering, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant but not browned.
  5. Add the blanched edamame and the prepared glaze to the skillet. Toss continuously for 2 minutes until the sauce reduces and coats the pods evenly.
  6. Garnish with toasted sesame seeds and shichimi togarashi before serving hot.