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Spicy Steamed Edamame

Had just finished dinner and these pictures of ridiculous sandwiches got me thinking about food again. Now, some of these are just way over the top–you know, fry something fatty and add bacon with an egg and anyone loves it when drunk. But the creativity really inspires me and you can always “fix” these if you make them at home.

“America’s Top 10 New Sandwiches”

I already marked off Cutty’s on my Google maps for the next time I’m in Boston, and the Bulgogi Cheesesteak is next on my list to recreate using this recipe as a starter.

Bulgogi Cheesesteak Recipe

This evening, I recreated this simply delicious edamame recipe (huh, what? does that even need a recipe?) that I stole off the menu from The Fish. Rose and I both liked the udon soup, the atmosphere, and the location. One of the few Groupons where I said “Yeah, I’d go out of my way to come back.”

Spicy Steamed Edamame

  • 1 x bag frozen edamame (soybeans in-shell)
  • 1 x small onion, thinly sliced and then cut in half
  • 2 x tablespoon korean red pepper powder
  • 1 x pinch of sugar
  • 3 x pinches of kosher salt to taste
  • 1 x tablespoon vegetable oil
  1. Heat the oil over medium-high heat in a pan, add the onions, pepper powder and sugar, and sauté until onions are cooked through – shouldn’t take more than 8 minutes.
  2. Add salt to taste. Set aside. You can make this any time you want because it’ll get heated up later.
  3. When you want to serve, steam the frozen edamame until it’s done and toss in a bowl with the cooked onion mixture. Serve on a platter with a small bowl for shells. Simple, but awesome. If you’re feeling fancy, use shallots instead.

Well, that’s it. Guess this post makes me a blogger now. Well, if you’re gonna blog, at least make it a food blog.

 
© (c) Ryan E. Guerra 2000-2016
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