Spicy garlic edamame

By Wendy Andresen | Sep 25, 2019
Photo by: Wendy Andresen

I got so excited when I found fresh edamame at the farmers’ market this week. A local restaurant has been serving these lately, and I’ve developed a shameless craving for them. I know it’s rude to brag, but I think my recipe has theirs beat. Truthfully, I love anything I can eat with my fingers, and what other kind of snack can top edamame for nutritional benefits and just plain fun eating?

Snipping off the ends of the pods helps get the flavor inside and makes them easier to open, but if you’re pressed for time you can skip this step. If you choose to use frozen edamame, cook them in boiling water for 1 minute before proceeding. I understand that the correct way to eat edamame is to split the pod open along the side and daintily pop out the beans, but I much prefer eating them end-on, squeezing the beans out the end with my teeth while simultaneously scraping off all the yummy seasonings. It seems a shame to leave all that good stuff behind along with the empty shells.

While you’re at it, why not have some corn on the cob for dinner, too, to make a perfectly glorious mess of your face and hands.


1 pound fresh edamame in the pods

2 Tbsp. toasted sesame oil

3 cloves garlic

1/4 tsp. red pepper flakes

1/4 cup water

2 Tbsp. soy sauce or liquid aminos (my favorite)

Coarse salt to taste (such as Maldon)


1. Rinse the edamame and drain them well.

2. Snip off the ends of the pods using scissors.

3. Place the garlic cloves on your cutting board, cover them with a piece of plastic wrap, and smash them to a pulp with a rolling pin or mallet. Then remove the plastic and slice through the garlic a few times with your chef’s knife. Of course you could just use a garlic press instead, but you’d be missing the opportunity to beat something to smithereens.

4. Place the edamame in a sauté pan with the sesame oil, garlic and red pepper flakes and cook on medium heat until some of the pods develop scorched spots, about 7 minutes.

5. Add the water and soy sauce. Cover the pan and cook for 5 minutes. Then remove the lid and continue cooking until the liquid has evaporated, about another 5 minutes. Taste one of the beans. They should be tender by now, but if not, add another splash of water and cook for another minute or two.

6. Serve with an additional sprinkle of coarse salt if desired. That’s traditional.

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