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October 27, 2020
Ingredients
SERVINGS:
SPICY GARLIC EDAMAME
1 pound fresh edamame (soybeans), in pods
2 tablespoons raw olive oil or butter
Coarse sea salt (to taste)
3 cloves garlic, diced
HOMEMADE TOGARASHI (JAPANESE CHILE SEASONING)
1 teaspoon fresh garlic
teaspoon dried lemon peel
2 teaspoons black sesame seeds
2 teaspoons red chile flakes
1 teaspoon black pepper
2 teaspoons nori flakes
2 Arbol chiles

Preparation

Cook edamame in salted boiling water for 2–5 minutes, until tender. Drain and set aside. Heat olive oil or butter in a medium pan over high heat. Add garlic and cook for 3–5 minutes, until fragrant. Remove from heat. In a large bowl, toss edamame with oil mixture, sea salt and homemade togarashi until coated. Serve and enjoy immediately!

Homemade Togarashi (Japanese chile seasoning)

Combine all ingredients and grind in a food processor until fine. Store in an airtight container at room temperature.

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