We all know and love garlic fries. Whether you’re at the ballpark or a brewpub they’re a perennial favorite that go together like Cinderella and her glass slipper. Edamame is the closest equivalent to fries in Japan, and yet most people there just serve them with salt.
It got me wondering what a mashup of garlic fries and edamame would taste like, resulting in these finger-licking garlic edamame! After cooking the pods, you just toss them in a mixture of sesame oil, grated garlic, salt and pepper. It may sound simple, but the addition of nutty sesame oil and pungent garlic does wondrous things to the otherwise unremarkable bean.
Edamame, which literally means “twig bean” in Japanese, refers to immature soybean pods. They’re in season during early summer and are available fresh (still attached to the twigs) in Japan, but because they freeze well, they can be enjoyed all year round. In the US they’re available in bags in the freezer aisle of most upscale supermarkets.
- 1 package frozen edamame (13 ounces)
- 1 tablespoon sesame oil
- 8 grams garlic, grated (about 1 large clove)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- In a bowl, whisk the sesame oil, grated garlic, and black pepper together.
- Some edamame are precooked and can be heated in the microwave, others need to be boiled. Follow the directions on the package to reheat/cook your edamame.
- Make sure your edamame is well drained and then dump them into the bowl with the garlic mixture and toss to coat evenly.
- Sprinkle the salt over the edamame and toss again until the salt is evenly distributed.
- Serve immediately.
Tips/TechniquesIf you like your food spicy, try adding a squirt of your favorite Asian hot sauce to the garlic mixture before tossing it with the edamame.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.