Wok Charred Edamame
Chef Keoni Chang shares the secret to making this local favorite pupu!
Ingredients
- 16 ounce bag of frozen edamame in a shell
- 2 tbsp Salt
- Water, as needed
- 2 tsp Sesame Oil
- 1 tbsp garlic, chopped or minced
- Vegetable oil, enough to glaze the bottom of the wok
- 1 pinch dried chili flakes
- 3 tbsp shoyu
- 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.
Notes
You may add more or less shoyu and garlic to taste.
YOUR OWN NOTES