Wok Charred Edamame

May 9, 2010 / By Foodland
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Wok Charred Edamame

Chef Keoni Chang shares the secret to making this local favorite pupu!
Course Appetizer, Snack
Servings 12 Servings

Ingredients  

  • 16 ounce bag of frozen edamame in a shell
  • 2 tablespoon Salt
  • unit water, as needed
  • 2 teaspoon sesame oil
  • 1 tablespoon garlic, chopped or minced
  • vegetable oil, enough to glaze the bottom of the wok
  • 1 pinch dried chili flakes
  • 3 tablespoon shoyu
  • unit additional sesame oil, as needed

Instructions 

  • Heat a wok or skillet on high, add in vegetable oil to coat bottom of the wok.
  • Continue to heat the wok until it is scorching hot, and beginning to smoke.
  • Add in frozen edamame and let the vegetable oil lightly coat them.
  • Let the pods sit in the pan without moving to allow them to lightly char.
  • The steam will come off the frozen edamame, and you will see some that are lightly charred.
  • Toss the edamame and let the pods sit again so that more pods are lightly charred.
  • Add in the sesame oil and garlic.
  • Toss to evenly coat.
  • Once the aroma of the garlic starts to come out and the garlic is lightly cooked, deglaze with the shoyu.
  • Let the shoyu reduce and coat the pods.
  • Finish with the chili flakes.
  • Place in a serving bowl and garnish with additional sesame oil and alae salt.

Instructions 

  1. Heat a wok or skillet on high, add in vegetable oil to coat bottom of the wok.
  2. Continue to heat the wok until it is scorching hot, and beginning to smoke.
  3. Add in frozen edamame and let the vegetable oil lightly coat them.
  4. Let the pods sit in the pan without moving to allow them to lightly char.
  5. The steam will come off the frozen edamame, and you will see some that are lightly charred.
  6. Toss the edamame and let the pods sit again so that more pods are lightly charred.
  7. Add in the sesame oil and garlic.
  8. Toss to evenly coat.
  9. Once the aroma of the garlic starts to come out and the garlic is lightly cooked, deglaze with the shoyu.
  10. Let the shoyu reduce and coat the pods.
  11. Finish with the chili flakes.
  12. Place in a serving bowl and garnish with additional sesame oil and alae salt.

Notes

You may add more or less shoyu and garlic to taste.
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