Hey all!! Today I’m hanging out on Julie Ann Art (go check out my popsicle recipes!)
On Monday I guest posted for Jessica at Jessica Who? and today I’m sharing the post with my readers as well. We’re talking edamame! (or soybeans) We’re creating a dish that is flavored with a local style Asian sauce. This is a favorite snack in Hawaii. It is SO popular, that it is offered (instead of bread) at Roy’s Restaurant (a popular upscale restaurant from the islands) as your drink order is taken.
You’ll love this simple recipe because each layer of flavor blends beautifully together and it is a tasty pupu (or appetizer) that graces dinner party tables and Football Sunday snack tables alike.
2 cups soybeans, cooked (follow package directions)
1 tsp sesame oil
2 cloves garlic, finely minced (or grated)
1/2 tsp ginger, skin removed and finely minced (or grated)
2 tbsp shoyu (soy sauce)
2 tbsp water
1 tbsp rice vinegar
1 jigger of fish sauce (Tiparos)
1 tbsp brown sugar
1/4 tsp crushed red pepper flakes
In a prep bowl (or other small bowl), mix the shoyu, water, rice vinegar, fish sauce brown sugar and pepper flakes. Heat the sesame oil in a small pot or saucepan over medium heat. Once heated, add the garlic and ginger and let cook for 1-2 minutes. Keep the garlic and ginger moving to avoid burning. Add in the shoyu mixture and stir often until the sauce reduces to a glaze, about 5-7 minutes. You can simmer for a shorter or longer amount of time based on the preferred consistency of the glaze/sauce.
Toss the sauce together with the soybeans and serve. Serve hot or cold.
If you think you can handle the heat, add in a 1/4 tsp (extra) of red pepper flakes, your mouth (my mouth) was BLAZING HOT!!
Guess what? On Jessica’s site we’re doing a giveaway as well!! So head on over and enter to win a fabulous Hawaiian Care Package curated by yours truly!! 🙂