It's the spicy, sticky coating that transforms this basic bean into a powerhouse of flavor.
Keyword: spicy edamame recipe
Author: Chris Santos
2teaspoonsfresh ginger juice
Pinchof Chinese five-spice powder
1poundedamame in pods, thawed and patted dry
Whisk the miso, sake, soy sauce, ginger juice, sriracha, fish sauce, hoisin sauce, and five-spice powder together in a small bowl.
Heat a large wok or cast iron skillet over high heat until the wok is very hot. Pour the oil down the sides of the wok. Swirl the wok by its handle(s) to lightly coat the inside. Add the edamame, allowing the flat sides of as many edamame as possible to directly touch the wok sides. Cook, without stirring, until the pods are lightly charred, about 2 minutes. Stir and cook to create more charred spots, about 2 minutes more. Add ¼ cup water and cover the wok. Cook until the water is evaporated and the edamame is hot, about 2 minutes.
Stir in the miso mixture. Cook, stirring often, until the mixture has reduced to a glaze, about 1 minute. Transfer to a serving bowl. Serve hot, and eat the edamame with your fingers—with a lot of licking.
Used with permission from Share: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos, Grand Central Life & Style, 2017. Photography by Quentin Bacon.