Toasted EdamameAugust 5, 2010
I was recently in California for a wedding, where I spent a night in Santa Monica. A friend recommended a bar/restaurant near my hotel that she raved about, so I checked it out. One of the dishes was a toasted edamame that was glazed with white miso and garlic, and I couldn’t get enough of it! In fact, I almost ordered a second batch to take back to the hotel with me at the end of my meal. I’ve been muddling over the dish since I got back from my trip and came up with this approximation!
You will need…
- 1/2 bag frozen edamame (in shells)
- 1 T olive oil
- 1 1/2 T garlic, minced
- 4 T white miso paste
- Salted water (to cook the edamame and add to “sauce”)
- Bring the water to a boil in a large pot. Add the frozen edamame and boil for about 3 minutes.
- In a large skillet, heat the olive oil. Toss the parboiled edamame in the oil and toast over medium heat for another minute or so.
- Add the garlic and miso paste to the skillet. Toss to coat the edamame. Add a couple of spoonfuls of the cooking water, and allow the mixture to cook until heated through.