Steamed edamame, sprinkled with a little salt, is a fine snack or appetiser, but edmame that is sauteed in butter and garlic, and then sprinkled with some seasoning, is impossible to stop eating.
Photo by Joy
I first encountered this preparation at Dragonfly Robata Grill in metropolitan Orlando, and I’ve been eating it this way ever since. You don’t have to defrost the pods first; just add them to a pan or wok with a couple of tablespoons of butter, stirring until they defrost. Once they lose their chill a bit (about five minutes or so) add a teaspoon of soy sauce or liquid aminos (optional), stir, and let cook for another minute. Add some minced garlic, and cook until nice and fragrant.
Transfer to a plate and eat as is, or get creative with toppings. Not only does butter make everything taste better, it helps salt and other seasonings stick to the pods. Furikake is a very good choice you could make, as is togarashi, but the most impactful thing you can sprinkle on is a handful of bonito flakes (dried, intensely salty and savoury shaved tuna), which will dance in a most delightful manner atop your steamy edamame.
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