How to Make Edamame

Hi, my name is David Grogan, I’m here at Austin, Texas cooking up Jewish fusion cuisine which is both innovative and inspired. Usually very healthy, very budget friendly and great for dinner parties, we’re going to take a traditional Japanese appetizer, edamame but here’s a little way to dress it up and do something special for a dinner party. First thing we’re going to do is put our four quarts of water onto boil. Use about four quarts of water to one pound of edamame. You’re going to bring that up to a boil with about two tablespoons of kosher salt. It seems like a lot of salt but trust me, it’s really just going to dissolve into the water and get a little bit into the edamame but really not too much. It’s not going to be too salty. So we’re going to take our frozen edamame and put into the boiling water. Now it’s very important not to overcook the edamame because it’s going to be cooking in the boiling water and then you’re going to cook it again in your stir fry wok or pan and so you really do want to cook it about half way. So after three or four minutes, when your edamame starts to float to the top, you’re going to want to drain it and rinse it with some cold water. Then we’re going to take it over to some cold water and rinse it off just to stop the cooking process. We’re going to turn our pan up to high heat and start with about a tablespoon of sesame oil. Now that our sesame oil is smoking hot and the searing hot pan or wok is also ready to go, we’re going to add in our edamame and stir fry it for about a minute and we’re going to let that sizzling heat for a second so the outside of the edamame is going to get a bit of color to it, a little bit of texture. As your edamame is seared on the outside, you’re going to make a little well in the center of the edamame to put about one tablespoon of sesame oil which we’re then going to use as a layer to stir fry especially minced ginger and freshly minced garlic, about a tablespoon of each and you can let that brown by stirring around a little bit in the space you created. Keep rotating it so it doesn’t get too burnt only on one side as well as to mix all that garlic and ginger around. The next ingredients you are going to add are going to be about a tablespoon of low sodium soy sauce, to deglaze the pan as well as your sashimi togarashi, your red pepper spice, about a teaspoon of that as well as a teaspoon of hot chili paste and chili oil. Toss that all around. You can see it’s already starting to get a little charred on the outside which is still great because people aren’t eating the outside of the edamame and then very last, this all happens real fast because the wok is so hot, we’re going to add our sugar by sprinkling over the outside, evenly so that it glazes all that edamame, you don’t get any chunks of sugar in there. Add our tablespoon of fat free butter as well little salt and pepper, about a teaspoon of each and give that a toss for the butter to coat. Garnish it with about one teaspoon of white sesame seeds and we’ll spread those around and top with the coat. You can get all these great Asian flavors on the outside. It’s really just like lollipop and little protein packs in the inside.