Spicy Edamame Recipe ( スパイシー枝豆 )

Photo: Uncut Recipes

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Imagine a breezy, warm afternoon in the heart of a small countryside town in Japan. Kids are laughing, playing in nearby fields, and the smell of fresh edamame is wafting through the air from a nearby market. This is the birthplace of our Spicy Edamame recipe, a dish with roots deep in Japanese tradition that has grown to become a favorite worldwide.

Edamame, these beautiful, vibrant green soybeans, have been part of the Japanese diet for centuries. Usually boiled and lightly salted, edamame have often been a warm-weather snack enjoyed during the peak of summer when the soybean crops are abundant. It's a simple pleasure: the feel of the fuzzy pod between your fingers, the satisfying pop as the beans escape their shell, and that fresh, earthy taste. Pure, delightful simplicity.

But we decided to give this tradition a little twist. We wanted to add a bit more excitement, a dash of spice, something to make the humble edamame pop. So we turned to another staple of Japanese cuisine - miso. This fermented soybean paste brings depth and umami to our recipe. Alongside this, we've added sambal oelek chili paste for a heat that tingles but doesn't overpower. A splash of soy sauce and mirin for that classic sweet-salty balance, and a hint of garlic because, well, who doesn't love garlic?

This Spicy Edamame recipe is our love letter to those hot summer days and the warmth of shared food and laughter. It's a journey from a humble soybean field in Japan to the heart of your kitchen, wherever you may be. It's a fusion of tradition and creativity, simplicity and depth, and above all, it's a treat to your taste buds. Enjoy the process, engage your senses, and let this simple dish transport you to another place and time.

JUMP TO:

INGREDIENTS:

Edamame: These are immature soybeans, often sold in their pods. When picking fresh edamame, look for pods that are bright green, firm, and free from any black spots or blemishes. If you can't find fresh edamame, frozen is a good alternative - just ensure that the beans within the pods are plump and not shriveled. Edamame serves as the main protein in this recipe, known for its pleasantly fresh and nutty flavor.

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Soy Sauce: It's a versatile ingredient that adds both umami and saltiness to your dishes. When choosing soy sauce, opt for a naturally brewed version without additives or preservatives for the best flavor. You could also experiment with light or dark soy sauce depending on your taste preference – light soy sauce is saltier and thinner, while dark soy sauce is sweeter, thicker, and has a deeper color.

Mirin: This sweet rice wine is a staple in Japanese cooking, lending a mild sweetness and sheen to your dish. For the best quality, opt for hon-mirin (true mirin), which contains around 14% alcohol and doesn't contain unnecessary additives. However, if you can't find mirin, a suitable substitute would be a sweet white wine or a dry sherry with a pinch of sugar.

Sambal Oelek Chili Paste: Known for its straightforward chili heat, this paste adds a kick to your edamame. Look for a version that contains minimal additives – the best sambal oelek should primarily contain chilies, salt, and perhaps vinegar. If you can't source it, a substitute could be another chili paste like sriracha, but take note that the flavor profile might slightly change.

Miso: A fermented soybean paste that imparts a rich, savory umami flavor to the dish. There are several types of miso, but for this recipe, I'd recommend white miso (Shiro Miso), which has a milder, slightly sweet flavor due to a shorter fermentation period. When choosing miso, look for versions that have soybeans and rice or barley as the primary ingredients and avoid those with a high proportion of artificial additives. If you can't find miso, you might try using a small amount of soy sauce or vegetable bouillon for the umami flavor, but note that it won't be a perfect match.

MAIN STEPS:

Boiling Edamame: Timing is crucial when boiling edamame. The aim is to make them tender yet firm to bite or 'al dente'. Overcooking them can lead to mushy beans and ruin the textural element of the dish. Remember to set a timer for 4-5 minutes as soon as the edamame enters the pot.

Sauteing Garlic: The aromatic essence of garlic can transform a dish, but it can quickly turn bitter if it's overcooked or burnt. Ensure the heat is at a medium-low level before adding the garlic. The garlic should sizzle gently and release its aroma without turning brown too quickly.

Balancing the Sauce: Mixing in the Chili Paste and Miso requires a keen eye and taste. Stir these ingredients until they meld seamlessly with the oil, taking care not to let them scorch. Adding the Soy Sauce and Mirin follows, and this is where your patience is rewarded. Let the sauce thicken slightly, and if it seems too dense, feel free to add a dash of water or mirin to thin it out.

Coating the Edamame: Ensure each pod is well-coated with the sauce. Toss them gently, so they get an even coating. This step is important because each bite of edamame should burst with the flavors of the sauce.

Serving: Serve the edamame while it's still warm for the best experience, but they're equally tasty at room temperature. Avoid letting them sit for too long as they can start to lose their vibrancy and become soggy.

SERVED WITH:

Starter: Kimchi (South Korea): This iconic Korean side dish is made from salted and fermented vegetables, primarily Napa cabbage and Korean radishes, with chili pepper, garlic, ginger, and jeotgal. It adds a spicy, tangy, and slightly sweet flavor to any meal and complements the Spicy Edamame well.

Starter: Gyoza (Japan): Gyoza are Japanese dumplings filled with meat and vegetables, pan-fried on the bottom, and steamed on the top. Their umami flavor pairs nicely with the spicy and savory Edamame.

Main Course: Teriyaki Chicken (Japan): This is a classic Japanese dish where chicken is broiled or grilled with a glaze of soy sauce, mirin, and sugar. The sweet and savory flavors of the chicken provide a lovely counterbalance to the heat from the Spicy Edamame.

Main Course: Pho (Vietnam): Pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat, usually beef. The light, savory broth and soft rice noodles will provide a great contrast to the Spicy Edamame.

Side Dish: Jasmine Rice (Thailand): Aromatic and fluffy, Jasmine rice with its subtle floral aroma is a classic pairing that can help balance the spiciness of the edamame.

Dessert: Mango Sticky Rice (Thailand): This traditional Thai dessert is made from glutinous rice, fresh mango, and coconut milk. Its sweetness will provide a refreshing and satisfying end to the meal, following the spicy flavors of the edamame.

Drink: Sake (Japan): Sake, a traditional Japanese rice wine, can be served chilled or hot, depending on the type and your preference. Its smooth, complex flavor profiles match the spicy and savory flavors of the Spicy Edamame, providing a harmonious pairing.

ALTERNATIVES:

Appetizer: Miso Soup (Japan): A staple in Japanese cuisine, miso soup is a comforting dish made with miso paste and dashi (a type of broth). It often includes tofu and seaweed, but you can experiment by adding edamame for an extra boost of protein and fiber.

Appetizer: Salt and Pepper Edamame (China): Taking a cue from the salt and pepper squid popular in Chinese cuisine, this dish involves stir-frying edamame in neutral oil, seasoned simply with salt, pepper, and a bit of garlic.

Main Course: Edamame Fried Rice (China): Stir-fried rice is a versatile dish that you can modify based on what you have at hand. Use cooked rice, edamame, soy sauce, garlic, and neutral oil to create a hearty and healthy meal.

Main Course: Garlic Edamame Pasta (Italy/Japan fusion): Utilize your garlic, neutral oil, and edamame to create a simple, refreshing pasta dish. Toss cooked spaghetti with sautéed garlic, edamame, and a bit of the pasta cooking water for a quick weeknight meal.

Side Dish: Chili Garlic Edamame (Japan): A spicy take on the classic boiled edamame. Toss boiled edamame in a pan with hot neutral oil, minced garlic, and chili paste for an easy, flavorful side dish.

Salad: Edamame and Soy Bean Salad (Japan): A light, nutritious salad featuring edamame and soy sauce, among other fresh vegetables of your choice. Dress it with a mix of soy sauce, mirin, and a touch of neutral oil.

Dessert: Sweet Soy Milk (East Asia): A twist on the classic soy milk popular in East Asia. By blending edamame with water, you can create your own version of soy milk. Sweeten it with mirin to make a unique and refreshing dessert beverage.

HISTORY:

The origin of edamame can be traced back to China, where wild soybeans were first domesticated around 7000 BC. Soybeans were a crucial part of the diet, considered one of the five sacred grains, alongside rice, millet, barley, and wheat. Eventually, soybeans traveled to Korea and then to Japan in the 8th century. However, it was not until the Edo Period (1603-1867) that edamame became a popular snack in Japan, often enjoyed with a glass of beer.

Despite edamame's ancient history, the transformation into Spicy Edamame is a relatively recent culinary innovation. There's no definitive creator of this delightful dish, but the concoction of chili paste and soybeans seems to have been inspired by both Japanese and Chinese cuisines. The Japanese tradition of serving simply boiled edamame as a beer snack is amplified with the fiery taste of chili, a staple in many Asian cuisines.

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Soy sauce and miso add to the complexity of the flavor, creating a savory umami undertone. Mirin, a sweet rice wine frequently used in Japanese cooking, balances the heat of the chili. The addition of garlic, a universal favorite, lends an aromatic warmth to the dish.

From casual home kitchens, Spicy Edamame gradually found its way into izakayas (Japanese pubs) and then to upscale sushi restaurants worldwide. The appeal lies not just in its taste but also in the engaging eating process. Peeling the pods to reveal the succulent beans inside becomes an enjoyable part of the dining experience.

Today, Spicy Edamame is not just an appetizer but a symbol of cultural fusion. With a foot in both traditional and modern cuisine, it's found its niche in the global culinary scene, popular among those seeking a healthy yet flavor-packed dish. The journey of Spicy Edamame, from ancient grain to global appetizer, is a testament to the timeless versatility and appeal of simple, wholesome ingredients.

TIPS:

Season the Boiling Water: Adding the salt to the boiling water is a critical step that's easy to overlook. The salt gets absorbed by the edamame, enhancing its natural flavors. So, make sure the water is well-salted, almost like seawater.

Al Dente Edamame: The edamame should be cooked until it's al dente, which means it should still have a slight bite to it. Overcooking can make the beans mushy and lose their fresh green color. Use a timer if needed to ensure perfect cooking.

Fresh Garlic: Always use fresh garlic, as it imparts a more robust flavor compared to the bottled minced garlic. Finely mince it to ensure its flavor distributes evenly throughout the dish.

Adding a Touch of Sugar: To balance out the saltiness of the soy sauce and miso and the heat from the chili paste, you might consider adding a pinch of sugar. This is a common technique in Asian cuisine to achieve a harmonious flavor profile.

Serving Temperature: This dish can be enjoyed both warm and at room temperature. However, letting it cool for a bit allows the flavors to meld together better, so resist the temptation to dig in immediately.

Presentation Matters: If you want to impress your guests, consider serving the edamame in a stylish dish or a bamboo steamer. You can also sprinkle some sesame seeds or finely chopped green onions for an added visual appeal.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

01 - Start by filling a pot with water and place it over medium-high heat.

02 - When the water starts bubbling and boiling, sprinkle the Salt into the water, taking care not to let it splash.

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03 - Put the Edamame Pods into the pot of boiling water, give it a gentle stir and cook for 4-5 minutes or until they are tender yet firm to bite, or al dente.

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04 - Once your Edamame is cooked just right, carefully pour the contents of the pot into a colander to drain off the water. Set aside.

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05 - Now, let's heat a large frying pan. Adjust the heat to somewhere between medium-low and medium and when the pan feels warm, pour the Oil into it and let it warm up.

06 - Then add the Garlic and sauté the Garlic in the warm Oil. Let it cook until you can smell the Garlic, but be careful not to let it burn.

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07 - Now, mix in Chili Paste and Miso and stir these ingredients together.

08 - Add the Soy Sauce and Mirin to the pan stirring often until the Sauce becomes slightly thicker.

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09 - Bring the cooked and drained Edamame Pods back into the action. Add them to the pan, and stil the Pods around in the pan, making sure each one gets a good coating of the spicy sauce.

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10 - Once everything's nicely mixed, transfer the Edamame to a serving plate. You can enjoy them warm, right off the stove, or let them cool to room temperature.

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Notes:

Edamame Cooking: Be careful not to overcook the edamame. If they're overcooked, they might become mushy, but if undercooked, they could be tough. Keep an eye on them and aim for a tender yet firm (or al dente) texture.

If your edamame is precooked (common with imports from Japan), you only need to warm them up in the boiling water for about 1 minute.

As the edamame cooks, watch for any foam that might form on the surface of the water. If you see it, remove it using a fine-mesh strainer. We're not rinsing the pods after cooking, so removing the foam helps keep them clean.

Draining: Draining quickly after cooking helps to halt the cooking process and maintains the vibrant color of the edamame. It's important not to rinse the edamame after draining to preserve the salted flavor from boiling.

Serving Temperature: You have the option to serve this dish warm or at room temperature. If you decide to let it cool, ensure it is properly covered to prevent the edamame from drying out.

Alternative Ingredients: If you can't find sambal oelek chili paste, you can substitute it with other types of chili paste or even sriracha for a bit of a different flavor. If miso is not available, a bit of soy sauce or a pinch of salt could be used instead, but note that the flavor profile will be different.

Storing: Leftover spicy edamame can be stored in the refrigerator in an airtight container for up to 5 days. Reheat gently in a pan over low heat, or enjoy chilled as a refreshing snack.

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Written by: Uncut Recipes

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