Ingredients:

  • 450 g (1 pound) Frozen Edamame (in the shell)
  • 2 Litres (8 cups) Water
  • 15 g (1 tablespoon) Kosher or Sea Salt (for boiling)
  • 15 ml (1 tablespoon) Neutral Oil (e.g., Rapeseed/Canola or Grapeseed)
  • 18 g (approx. 4 large cloves) Fresh Garlic, minced
  • 15 g (1 level tablespoon) Fresh Ginger, finely grated or minced
  • 5-10 ml (1 to 2 teaspoons) Red Chilli Flakes (or Gochugaru)
  • 15 ml (1 tablespoon) Low-Sodium Soy Sauce (or Tamari)
  • 5 ml (1 teaspoon) Brown Sugar or Honey (Optional, for balance)
  • 5 ml (1 teaspoon) Toasted Sesame Oil
  • Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Boil the Water: Bring the 2 litres of water to a rolling boil in a medium saucepan. Add the 1 tablespoon of salt.
  2. Cook the Edamame: Add the frozen edamame pods to the boiling water. Cook uncovered for 3–4 minutes until they are bright green and heated through.
  3. Drain and Rest: Drain the edamame immediately in a colander. Shake off excess water. Set aside while you prepare the flavouring.
  4. Heat the Oil: Place a wok or large frying pan over high heat. Add the neutral oil. Once the oil shimmers, add the minced garlic and grated ginger.
  5. Sauté the Aromatics: Sauté the garlic and ginger rapidly for about 30–45 seconds until intensely fragrant. Ensure the heat remains high but do not allow the garlic to burn.
  6. Add the Heat: Stir in the chilli flakes and the optional brown sugar or honey. Cook for 10 seconds until the spices release their oil.
  7. Toss the Edamame: Immediately tip the drained edamame pods into the wok.
  8. Season and Finish: Pour in the soy sauce or tamari. Toss the edamame vigorously for 1–2 minutes, ensuring the spicy, sticky glaze coats all the pods and any excess liquid evaporates.
  9. Final Flourish: Remove the pan from the heat. Drizzle the toasted sesame oil over the edamame and give it one final toss. Transfer to a serving bowl, sprinkle with flaky sea salt, and serve immediately.