Edamame (gf) Recipe

Blanch edamame

Bring 6 cups of water to a rolling boil in a medium saucepan. Add the frozen edamame and boil for 3 to 4 minutes for shelled edamame (4 to 5 minutes for in-pod) until bright green and just tender.

Prepare an ice bath (2 cups ice + 2 cups cold water is fine). Immediately drain the edamame and transfer to the ice bath to stop cooking; chill 1 minute. Drain well and set aside in a colander to remove excess water.

Mix sauce base

In a small bowl whisk together 2 tbs tamari, 1 tbs mirin, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey or maple syrup, 1 tsp grated ginger and the minced clove of garlic until homogeneous.

Thicken glaze

In a separate tiny bowl dissolve 1 tsp cornstarch into 1 tsp cold water to make a slurry. Place a small nonstick skillet over medium-low heat and pour in the tamari mixture. Warm gently until it simmers, then stir in the cornstarch slurry. Cook, stirring, for 30–60 seconds until the glaze thickens slightly and becomes glossy. Remove from heat. Taste and adjust: add up to 1/2 tsp more honey for sweetness or a pinch more tamari for saltiness. If you want heat, stir in 1/4 tsp crushed red pepper.

Return the drained edamame to the skillet (off heat) or a mixing bowl. Pour the warm tamari glaze over the edamame and toss using a spatula or spoon until evenly coated. The warmth helps the glaze adhere.

Transfer glazed edamame to a serving bowl. Sprinkle with toasted sesame seeds, sliced scallion, and a light dusting of coarse sea salt to taste (about 1/4 tsp). Serve immediately warm or at room temperature.

Storage: Cool completely, then refrigerate in an airtight container up to 2 days. Reheat briefly in a skillet or enjoy cold.