Garlic Edamame Recipe Hawaii

CHILE-GARLIC EDAMAME

Steps:

• Cook 1 pound frozen edamame in the pods in salted boiling water until tender, 5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt.
• Serves: 4 Calories: 159 Total Fat: 9 grams Saturated Fat: 0.5 grams Protein: 12 grams Total carbohydrates: 11 grams Sugar: 3 grams Fiber: 5.5 grams Cholesterol: 0 milligrams Sodium: 127 milligrams Photograph by Antonis Achilleos

PUPU EDAMAME (IMMATURE SOY BEANS)

Steps:

• Place edamame in a large mixing bowl.
• Pour boiling water over edamame, allow to sit 5 minutes.
• Drain. Set aside.
• In a saucepan over medium heat; combine sauce ingredients. Bring to a boil.
• Reduce heat; simmer 5 minutes.

GARLIC EDAMAME

Steps:

• Mix together soy sauce, sugar, water, and cornstarch in a small bowl.
• Heat up large skillet with 1/2-1 tbsp vegetable oil (See Note 1) under medium high heat.
• Once skillet is heated up, add minced garlic and sauté for a minute or two, or until garlic is browned and slightly burnt (See Note 2).
• Add the sauce to the skillet and stir for a few seconds, then immediate add frozen edamame onto the skillet.
• Stir to coat edamame with sauce. Cook for 2-4 minutes or until edamame is warm and cooked through.
• Serve and enjoy!

EASY EDAMAME RECIPE

Steps:

• Bring a large saucepan of water to a boil. Add the edamame and 1 teaspoon kosher salt. Boil the edamame until bright green and tender, about 4 to 5 minutes, then drain.
• Place the edamame in a bowl. Add the toasted sesame oil and salt, then grate the garlic clove into the bowl (using a microplane). Toss gently until everything is evenly coated, breaking up any clumps of the garlic that stick together. Transfer to a serving bowl and serve warm, with a smaller bowl for the discarded pods.

EDAMAME RICE

Steps:

• Prepare the rice. Wash the rice several times, until the water runs almost clear.
• Cook the rice. (Use the same amount of water and same standard setting and you normally use to prepare rice in the rice cooker.)
• Once the rice is finished cooking, pour in the ochazuke wakame. Use a rice paddle and gently mix.
• Add the nametake. Mix again.
• Add the cooked edamame. Mix again until everything is evenly combined.
• Ready to eat!

GARLIC CHILI EDAMAME

Steps:

• In a small fry pan on medium low heat add the sesame oil and garlic. Sauté for several minutes until a golden brown, do not burn. Remove pan from heat and cool.
• In a medium bowl mix together the sautéed garlic, chili paste, mayonnaise and soy sauce.
• Steam edamame in a microwave safe bowl for 2 minutes. Add the warmed edamame to the garlic chili sauce and toss to coat. Season with sea salt and serve warm.

SPICY EDAMAME (SOY BEANS)

Steps:

• Gather the ingredients.
• Cook frozen edamame (in their shells) in boiling water for 5 minutes.
• Rinse quickly with cold water. Drain completely. Set aside, and allow edamame to dry off slightly. Use a paper towel if necessary to remove excess water.
• In a large pan, heat sesame oil and chopped garlic over medium heat until fragrant.
• Add Japanese rayu (chili oil) and cooked edamame (in their shells). Quickly stir-fry, then turn off heat.
• Add shichimi togarashi (7-spice chili peppers) and salt. Gently toss.
• Serve spicy edamame on a platter and garnish with red chili pepper flakes.