Posted by: acooksca | 05/02/2015

Edamame with Miso and Chili

Edamame with miso and chili

Edamame with miso and chili

Edamame soy bean pods, often found cooked in the produce section, make a tasty vegetable accompaniment to cocktails. They are tossed with a miso based sauce, cooked quickly over high heat and served while hot. Make the cocktails first and have your serving bowl and plenty of napkins ready before cooking. You want the pods to be speckled with blackened sauce so use a non-stick pan for easy cleanup.

1 tablespoon white or yellow miso paste

2 teaspoons Chinese chili garlic sauce or Sriracha

¼ teaspoon soy sauce

8 ounces cooked edamame in the pod

1 tablespoon peanut oil

optional cilantro leaves and edamame beans for garnish

In a medium bowl whisk together the miso, hot sauce, soy and thin by adding 1 tablespoon of water or to the texture of ketchup. Stir in the edamame pods to coat. Heat a non-stick pan over high heat. Swirl in half the oil and add half the pods in one layer. Cook over high, without stirring, until speckled with blackened points (45 seconds). Flip the pods and continue cooking another 30 seconds to blacken the other side. Remove to a serving bowl. Repeat with the rest of the oil and pods. Serve at once.

Garnish with cilantro leaves and edamame beans if you wish.


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