Monday, March 11, 2013

Spicy Edamame + Togarashi

We totally had one of those why-didn't-I think-of-that moments when a beautiful plate of spicy edamame arrived at our table last Tuesday night. We were at Pacific Rim ordering our favorites, the House Mix Salad with Ginger Vinaigrette, the BB roll with tempura asparagus and cream cheese, and the Egg Omelette Sashimi when something from the specials page caught my eye: Spicy Edamame. Our friendly waitress gave us one of those it's-so-good-you-have-to-order-it-looks when we asked about the dish, so we ordered it.

It was a perfectly simple mix of butter, soy sauce, Sriracha, and garlic. What a cool concept! With this version, the spices on the outside of the pod are delivered to your tongue along with the bean. It's genius! (Don't eat the pod like we did the first time we had edamame. It was really, really chewy -- comical now, puzzling at the time.)

These are even better than the regular old sea-salted original. We had a race to the bottom of the bowl and vowed to try to make them at home so you can try them out, too.

1 tablespoon unsalted butter (like Whole Foods 365 brand)
2 cups frozen edamame (in the pod)
1/4 teaspoon granulated garlic
1 teaspoon Sambal hot sauce*
1 teaspoon soy sauce (we like Bragg Liquid Aminos)
Togarashi* (Japanese spice mixture containing orange peel, hot chilis, seaweed, and sesame seeds)

In a medium pan over medium heat, melt the butter and then add the edamame, garlic, and Sambal. Cook for 3 to 4 minutes or until warmed through. Add the soy sauce and toss until most of the liquid has evaporated. Transfer to a plate and sprinkle with Togarashi to taste.

*Available at most Asian grocery stores for less than $3.


Pixiehell said...

That looks fantastic! I'll have to try it out soon. I make a salad with cucumbers, radishes, scallions, and grape tomatoes with a toasted sesame oil/rice wine vinaigrette that I sprinkle with togarashi and gomasio. It kicks fresh veggies into overdrive!

JFloColman said...

mmm this looks amazing! i'm totally trying this!

Kris Moore said...

I can't wait to try this!