Last night’s salmon left much to be desired, but I’d be
doing you all a disfavor not talking about the edamame we had alongside.
First off, edamame are fun – you can eat them with your
fingers without being frowned upon, they fun to suck out of the pods, and let’s
not forget the amazing nutritional value behind them.
Usually pan seared and sprinkled with sea salt, you’ll find
these little gems in most Asian restaurants.
We, however, had them at home last night and they were amazing.
The sauce really deserves all the credit. A little garlic, teriyaki, and brown sugar
goes a long way. Once the pods are all
tossed and covered in the goodness, sprinkle the bowl with some sesame seeds
for the added flare and sense of “fancy”.
When you combine it all together, you are left with the perfect combination
of sweet and salty.
Garlic Teriyaki Edamame
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| Garlic Teriyaki Edamame |
What You Need:
- 1⁄4 c water
- 3 cloves garlic, minced
- 16 oz package frozen edamame, in the pod
- 1⁄4 c teriyaki sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- Sesame seeds
How You Do It:
- Bring the water and garlic to a boil in a medium saucepan over high heat.
- Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes.
- Reduce the heat to medium and stir in the teriyaki sauce, brown sugar, and vinegar.
- Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes.
- Sprinkle with sesame seeds to serve.
Garlic Teriyaki Edamame recipe adapted from Kitchme.com.
