We enjoy both the flavor and the nutritional benefits of edamame. We always order a bowl at Japanese restaurants, and have bags of frozen, shelled edamame in the freezer at home.
The bright green color of the boiled soybeans adds perkiness to anything from scrambled eggs to salads to mashed potatoes.
You can ready almost any savory dish for St. Patrick’s Day by mixing in, scattering or garnishing it with edamame.
Hannah Kaminsky reports from a trip to Hawaii that the local restaurants serve a much more inspired dish of edamame than most of us know from Japanese restaurants on the mainland. She writes:
“A popular pupu (appetizer) at dives and fine dining establishments alike, edamame seasonings start with the most basic sprinkle of sea salt. But these humble soy bean pods are rarely ordered in that plain state.
“Garlic edamame, studded with plentiful chunks of coarsely minced garlic, guarantee you the most powerful but worthwhile dragon breath* you’ve ever experienced.
(Editor’s Note: To counter the effects, sauté the garlic to take the edge off, and add fresh minced parsley.)
“Spicy edamame (or sweet-and-spicy, with added honey) adds either crushed red pepper flakes or a drizzle of sriracha into the mix.
“It’s a real treat when you can find edamame dressed up poke-style, in sesame oil, soy sauce, scallions, and sliced sweet onions.
And while you’re at it, you can make homemade teriyaki sauce. The recipe follows.
Teriyaki is actually a Japanese cooking technique, in which foods are broiled or grilled with a glaze of soy sauce, mirin (rice wine) and sugar.
According to Wikipedia, in Japan the cooking style is mainly used for a variety of fish, while in America, salmon teriyaki and chicken teriyaki are typically found on menus.
The word derives from the noun teri, which refers to a shine or luster given by the sugar content of the tare, a term for dipping sauces used in grilling; and yaki, the cooking method of grilling or broiling.
Ingredients For 1 Cup
1. MIX all but last two ingredients in a sauce pan and heat over a medium flame.
2. MIX cornstarch and cold water in a cup and dissolve. Add to pan. Heat until sauce thickens. If the sauce is too thick for you, you can thin it with water.
*What causes garlic breath: The sulphuric compounds that give garlic their desirable taste and health benefits and also create that unpleasant odor. Here’s more information, including how to fight garlic breath.
†You can substitute garlic powder ground ginger, but fresh tastes better. Reduce the amounts of dried herbs, as they are more concentrated.
Comments are closed.