Edamame beans in hot sauce
2 servings
15 minutes
Edamame beans in spicy sauce is a dish that embodies the harmony of Japanese cuisine, where simplicity meets rich flavor. Historically, edamame is young soybeans popular in Japan as a snack with sake. In this recipe, tender beans gain spiciness from garlic, chili pepper, and soy sauce. Stir-fried in sesame oil, they absorb its nutty aroma, while a pinch of sugar adds a light caramel note. The first serving option with coarse sea salt reveals the natural sweetness of the beans, while the second option with spicy sauce makes the dish rich and exotic. It's the perfect appetizer for a Japanese-style evening, complemented by a cup of green tea or a glass of chilled beer.
1
Bring water in a small pot to a boil, add washed beans to the boiling water. If they are frozen in bags, you can cook them without thawing. Boil for 4 minutes in boiling water, then drain and set aside.
- Edamame (green soybeans): 500 g
2
The first option is the simplest (my favorite). Place boiled beans in a deep plate and sprinkle with coarse sea salt. The beans are ready.
- Coarse sea salt: pinch
3
The second option is more exotic. Heat sesame oil in a pan and add garlic; after lightly frying, add chili pepper, soy sauce, and sugar (to taste, optional). Stir well until the sauce thickens over heat. Turn off the heat. Add boiled edamame to the sauce and mix. Place on a plate.
- Toasted sesame oil: 2 tablespoons
- Garlic: 1 clove
- Chili flakes: pinch
- Soy sauce: 3 tablespoons
- Sugar: 1 teaspoon