Asheley and I love sushi. We try to go out for it at least once a month. And actually, writing about this reminds me that we’re do for another trip. Let’s see if I can convince Asheley to go out for some after work tonight :). We would go for it more frequently but a sushi night out for us typically gets a little pricey. It’s not her fault… my over-enthusiastic stomach that jumps with excitement while ordering is to blame.
Have you ever been to a sushi bar that gives out a little plate of complimentary steamed edamame at the beginning of your meal? Two of our favorite local sushi spots do (maybe that’s why they are our favorite spots). Asheley and I eagerly attack the little pods, feverishly trying to eat as many as possible before the other gets the chance to do the same. We have a loving relationship, don’t we?!
Edamame really only needs a little sprinkling of coarse, flaky salt to taste great. I’ll gladly eat a whole bunch of them just like that. But then I went to a restaurant that offered Soy Glazed Edamame as an appetizer. Interested, I tried it. And loved it. Just when you think edamame can’t get any better, they go ahead and do this.
And so I worked on recreating a version for Asheley and I to enjoy at home. It’s really quick to whip together (10 minutes), and is a great appetizer or snack with lots of healthy side benefits. Edamame is full of protein, fiber, antioxidants, various vitamins and minerals, and apparently also has anti-inflammatory properties. Those little pods pack a powerful nutrition punch!
When I make edamame at home, I just need to be sure of one thing: make a plate for each of us. Sharing doesn’t go well.
- 2 cups frozen edamame in their shell
- 1 teaspoon canola oil
- ½ teaspoon garlic, finely minced (about 1 clove)
- ½ teaspoon fresh ginger, skin removed, finely minced
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1½ tablespoons brown sugar
- ½ teaspoon crushed red pepper flakes
- Cook the edamame according to package directions.
- In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
- Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
- Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
- Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
- *I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
- **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option 🙂