Garlic Edamame, yum!
What a simple recipe I’m giving you today; so simple I’m doing it for myself tonight when my husband goes out with the guys.
How about some edamame to go with the Asian inspired dinner you are having or for the sushi you are making (or buying). Don’t just eat salted Edamame, you have to try the recipe I was first ate at Ozumo restaurant in San Francisco
So, read my “true confession – Edamame” here. and fine out more about the edamame saga. The restaurant that I went to and took my own garlic and mixed with their edamame now has Edamame in Roasted Garlic Butter on their menu for $4.50 a serving. I like doing the garlic in olive oil instead of butter and then I add a splash of soy sauce.
How about a whole menu to go with this edamame. Lets start with some Shrimp Foo Yung, which my sister and I have been doing for years. My Wok’n Noodles was inspired by a sign I saw while on a double-decker bus in Paris and would go great with the Edamame for an appetizer and the Shrimp Foo Yung for a side and the Wok’n Noodles as a main dish. If you’d rather not have the noodles, how about my Asian Salmon with Salsa. You could always throw in an extra appetizer and what better than my Coconut Shrimp Wontons.
I’m thinking one of these days I need to start another section entitled (meal plans). I love putting together dinners and wish I had a few more people around here to cook for. Sometimes I do flub up though. I remember years ago when my son had someone over (and I still remember that dinner) I cooked a lot of our favorites and all I remember about that dinner is that all the food was the same color — I’ll never forget that and hopefully learned something from that mistake.
BLAST FROM THE PAST: If you are looking for an interesting decoration for some cupcakes for a springtime event, try these Dried Pineapple Flowers on top of your favorite cupcake or cake.
My new little garlic guy.
Load the garlic and push the little robot around until you have perfectly minced garlic.
Add about 1 tablespoon of olive oil to a skillet, heat and then saute garlic for 2-3 minutes; do not brown the garlic.
I steamed my edamame frozen which took a little longer; if you thaw in advance then it takes just 4-5 minutes to steam.
After you steam, toss the garlic/oil and a stash of soy sauce in a large bowl. Sprinkle generously with sea salt or Kosher salt. Enjoy.
- 1 bag frozen (or fresh) edamame
- 3-4 cloves garlic, finely minced
- 1 Tbsp. olive oil
- splash of soy sauce
- Kosher or sea salt
- Peel and finely mince the garlic. In a small skillet add the olive oil and heat; when heated add in the garlic and sauté for 4-5 minutes but do not brown. Set aside.
- Put the edamame in a steamer basket over about 1" of water, cover and steam for 5-6 minutes. If the edamame is frozen it will take a few minutes longer.
- Put the cooked edamame in a large bowl and add in the sautéed garlic and the splash of soy sauce and toss to cover the edamame. Add sea salt or Kosher salt and serve.