This quick three-ingredient recipe from Qui Tran, of Nudo House and Mai Lee fame, also only requires a sauté pan or wok, a pot of boiling water to warm the edamame, and a bowl for serving. Furikake is a Japanese condiment typically made of dried fish, sesame seeds, and seaweed. Find it locally at Jay International Foods or Pan-Asia Supermarket. (Coarse sea salt works as a substitute in a pinch.) Dry-sautéing the edamame will beautifully char the beans, and adding vegetable oil to the hot pan as a last step will impart a smoky flavor—just make sure you mind your smoke detector.
INGREDIENTS
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SERVES 4
- 1 (10-oz.) bag frozen edamame in the pods
- 1 tsp. vegetable oil
- Furikake to taste
INSTRUCTIONS
1. Heat a large sauté pan or wok over medium-high.
2. Bring a large saucepan of water to a boil. Add the edamame and cook according to the directions on the package. Drain and pat dry.
3. Place a couple of drops of water in the sauté pan. If the water disappears immediately, the pan is hot enough. Add the edamame in a single layer and toss until charred. Add the oil.
4. Transfer the edamame to a bowl, add furikake to taste, toss, and serve.
SAKE PAIRING
Tozai “Snow Maiden”
This Junmai Nigori sake is named after Hanako, or “Flower Maiden,” the most famous Japanese koi fish, which lived for 226 years in the icy waters at the base of Japan’s Mount Ontake. The sake’s creamy texture, vibrant aromas, and full body are complemented by crisp umami flavors combined with honeyed melon undertones. Snow Maiden has a delightful, versatile character for pairing vegetable-forward dishes, as well as spicy sauces.—Angela Ortmann, STLWine Girl
