Recipe: Wok-Charred Edamame

WOK-CHARRED EDAMAME
"This popular local dish is a healthy snack and tastes great."



4 quarts water
1 pound edamame in the pod (fresh or frozen)
2 tablespoons salt
3 tablespoons sesame oil (available at Asian markets and select grocery stores)
2 teaspoons finely minced fresh garlic
1 teaspoon finely minced fresh ginger
1 teaspoon white sesame seeds
1 tablespoon sugar
1 tablespoon soy sauce
1 to 2 teaspoons shichimi (available at Asian markets)
1 teaspoon rayu* (available at Asian markets)
1 tablespoon unsalted butter
1 teaspoon rice vinegar

In a large saucepot, bring 4 quarts of water to a boil over high heat. Add the edamame and salt. Boil for 8-10 minutes, or until the beans are tender but not mushy. Drain in a colander.

Heat a large wok over medium-high heat. Add 2 tablespoons of the sesame oil and mix in the edamame. Stir-fry for 1-2 minutes, until the edamame is well coated with the oil.

Make a well in the edamame and add the remaining 1 tablespoon sesame oil, garlic, and ginger.

Stir-fry for 20-30 seconds, until barely light golden brown, and then add the sesame seeds to the well. Stir to mix evenly, coating the edamame.

Sprinkle in the sugar and toss several times, allowing the sugar to melt and glaze the edamame.

Add the soy sauce, shichimi, and rayu. Mix well.

Melt the butter over the edamame and add the vinegar. Mix well.

Taste and adjust seasoning with salt, if necessary.

Transfer to a platter and serve immediately.

Makes 4 servings
Source: Away from the Kitchen by Dawn Blume Hawkes, Copyright 2014, Photo by: Roy Yamaguchi

*Homemade Rayu recipe (click here) from the Cookbook Japanese Soul Cooking by Tadashi Ono and Harris Salat