Edamame Two Ways

Edamame might be one of my favorite appetizers. As much as I love sushi, the edamame is always highlight of most of my sushi meals. My favorite sushi restaurant in Santa Barbara (Edomasa) has the best spicy edamame. I have been wanting to attempt to replicate their recipe for a while now. The combination of garlic and chili and edamame is a definite winner in my book.

After making my version, I’m fairly certain that they use garlic and chili powder as opposed to fresh garlic and sriracha. Either way, the end result is absolutely delicious. The spicy sauce on the edamame would be amazing on just about anything you would want to spicy up.

I will admit that parmesan garlic edamame will probably not be appearing on any sushi house menus anytime soon, but parmesan and garlic just make everything better, including edamame. This parm garlic combo is just as versatile as the spicy chili sauce. It would be great on top of roasted asparagus, green beans, broccoli.

Spicy Chili Garlic Edamame

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons chili sauce (like sriracha)
• 1 tablespoon low-sodium tamari or soy sauce
• 8 ounces edamame

Prepare edamame according to package. In a saucepan, heat olive oil over medium heat. Add garlic and cook for 2 minutes. Next add the chili sauce and tamari/soy sauce and stir together. Pour sauce over edamame. Serve immediately.

Parmesan Garlic Edamame

• 3 tablespoons olive oil
• 4+ cloves garlic
• 3 tablespoons freshly grated parmesan cheese
• 3 tablespoons bread crumbs (I used Kinnikinnick Gluten Free Panko Crumbs)
• 8 ounces edamame
• Sea salt and freshly ground black pepper

In a small food processor, pulse olive oil and garlic together until well combined. Heat garlic oil in a saucepan over medium heat. Stir in edamame and stir to coat. Add in parmesan cheese and bread crumbs and stir again to combine. Remove edamame from sauce pan and top with sea salt and freshly ground black pepper to taste.