- 200g frozen edamame with shell
- 1/4 tsp minced fresh ginger
- 1 clove garlic, minced
- 1 tbsp maple syrup
- 1 tbsp light soy sauce*
- 2 tbsp water
- 1 tbsp sesame oil
- Pinch of dried red chilli flakes (optional)
- Pinch of sesame seeds
Both King and I love edamame. It is such a simple, healthy appetiser or snack that’s super delicious and packed with protein.
Edamame pods are fantastic with just a little sprinkling of sea salt, which is how we would eat them normally. However, today I am going to upgrade our edamame to the next level with a ginger soy glaze.
Cook the frozen edamame in boiling water for 10 minutes.
Rinse under the tap, shake through a sieve or colander to remove any excess water and set aside.
Combine the maple syrup, soy sauce, chilli flakes and 2 tbsp water in a small bowl.
Meanwhile, mince the garlic and ginger.
Heat the sesame oil, ginger and garlic in a non-stick frying pan on a medium heat. Let it sizzle for about 30 seconds.
Add the sauce mix and turn the heat down to medium-low. Let it simmer for a few minutes until the sauce thickens and reduces to 2 tbsp.
Add in the edamame and stir well for a couple of minutes.
The edamame are ready when you see the sauce has thickened and evenly coats the edamame. Sprinkle with a pinch of sesame seeds and serve warm.
Although we still love our usual simple edamame with sea salt, both of us really enjoyed this version with its intense flavour. It is so sweet, spicy, sticky, garlicky, gingery and finger licking. This incredibly yummy Japanese appetiser/snack pairs well with beer and sake. It is so super addictive that I can eat them all day long!!!!!
You may also be interested to check out my other Japanese recipes.
If you have followed and made this recipe then please let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, I hope you enjoy my recipe!
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Difficulty: Easy
Serves: 2
Prep.: 10 mins | Cook: 10 mins
Ingredients:
Instructions:
- Cook the frozen edamame in boiling water for 10 minutes.
- Rinse and shake through a sieve to remove excess water, set aside.
- Combine the maple syrup, soy sauce, chilli flakes and 2 tbsp water in a small bowl.
- Heat the sesame oil, ginger and garlic in a non-stick frying pan on a medium heat. Let it sizzle for about 30 seconds.
- Add the sauce mix and turn the heat down to medium-low. Let it simmer for a few minutes until the sauce thickens and reduces to 2 tbsp.
- Add in the edamame and stir well until the sauce is thick and coats the edamame evenly. It should take a couple of minutes.
- Sprinkle with a pinch of sesame seeds and serve warm.
* Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.
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