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Wok Charred Edamame

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Chef Keoni Chang shares the secret to making this local favorite pupu!

Video Category:

Asian

Video Category:

Local Favorites

Recipe

Yield	Servings
Recipe Categories	Appetizers & Snacks

2	bag	frozen edamame in shell
2	Tablespoon	salt
	Each	water, as needed
2	Teaspoon	sesame oil
1	Tablespoon	garlic, chopped or minced
	each	vegetable oil, enough to glaze the bottom of the wok
1	Pinch	dried chili flakes
3	Tablespoon	shoyu
	Each	additional sesame oil, as needed
	Each	alae salt, as needed

Heat a wok or skillet on high, add in vegetable oil to coat bottom of the wok.
Continue to heat the wok until it is scorching hot, and beginning to smoke.
Add in frozen edamame and let the vegetable oil lightly coat them.
Let the pods sit in the pan without moving to allow them to lightly char.
The steam will come off the frozen edamame, and you will see some that are lightly charred.
Toss the edamame and let the pods sit again so that more pods are lightly charred.
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.

You may add more or less shoyu and garlic to taste.

Submitted by Foodland Admin on Thu, 05/10/2012 - 15:58.

Mahalo for the compliment and great to hear you are experimenting with our recipe and making it your own! Sounds super ono!

Submitted by tita Jo on Tue, 05/08/2012 - 14:28.

My family loved this. Made 2 minor changes--Used already shelled edamame and left out the chili flakes. With a side of rice....soooooo onolicious!