Wok Charred Edamame
Chef Keoni Chang shares the secret to making this local favorite pupu!
Recipe
Adjust Servings
| Yield | |
|---|---|
| Recipe Categories | Appetizers & Snacks |
Ingredients
| 2 | bag | frozen edamame in shell |
| 2 | Tablespoon | salt |
| Each | water, as needed | |
| 2 | Teaspoon | sesame oil |
| 1 | Tablespoon | garlic, chopped or minced |
| 1 | Pinch | dried chili flakes |
| 3 | Tablespoon | shoyu |
| Each | additional sesame oil, as needed | |
| Each | alae salt, as needed |
Instructions
- Bring a pot of water to a rapid boil.
- Add in the edamame (frozen or defrosted) and salt.
- Blanch for 5 minutes and drain.
- Heat a wok or skillet until it is scorching hot.
- Add in the edamame and let the heat dry off the edamame.
- Let the pods sit in the pan without moving to allow them to lightly char.
- When the pods are dry, add in the sesame oil and garlic.
- Toss to evenly coat.
- Once the aroma of the garlic starts to come out and the garlic is lightly cooked, deglaze with the shoyu.
- Let the shoyu reduce and coat the pods.
- Finish with the chili flakes.
- Place in a serving bowl and garnish with additional sesame oil, and alae salt.
Notes
You may add more or less shoyu and garlic to taste.
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