Local-Style Spicy Garlic Edamame
ハワイ風ガーリック枝豆·(Hawaii-fū gārikku edamame)
Pau Hana: The Friday Transition
In Hawaii, pau hana means work is done, the sun is dropping, and it's time to gather. This dish has largely usurped boiled peanuts as the ultimate local bar food. It is a loud, messy, deeply savory reinvention of traditional Japanese steamed soybeans, completely reliant on high-heat charring and strategic off-heat garlic so nothing turns bitter. You don't just eat the beans; you drag the sticky, umami-rich pod through your teeth and suck the fiery glaze right off the shell.
Before you start
Mix the glaze.
In a small bowl, whisk together the shoyu, Sambal Oelek, and mirin. Set this right next to the stove along with your minced garlic and sesame oil.
Ingredients
- frozen edamame in the pod1 lb
- neutral cooking oil1 tbsp
- garlic4 med cloves
- Aloha shoyu2 tbsp
- Sambal Oelek1 tbsp
- mirin1 tbsp
- toasted sesame oil1 tsp
- coarse sea salt1/2 tsp
Method
- 01
Heat a heavy skillet or wok over medium-high until smoking.
Add the neutral oil, swirl to coat, then carefully add the dried edamame pods.
- 02
Let the pods sit completely undisturbed for 1 to 2 minutes to blister.
The hardest part of this recipe is doing nothing. Let them sit until they develop dark, charred spots, then toss once and let them sit for another minute to char the other side. This smokiness is the hallmark of authentic local edamame.
- 03
Reduce the heat to low and clear a space in the center of the pan.
Push the edamame to the edges. Drop the minced garlic into the center and let it sizzle for 15 to 30 seconds until intensely fragrant, taking care not to let it turn brown and bitter.
- 04
Pour the shoyu mixture over the edamame and toss continuously.
The liquid will sizzle violently. Toss for 30 to 60 seconds as the sauce rapidly reduces into a thick, glossy glaze that coats every pod.
- 05
Remove the pan from the heat entirely and add the sesame oil.
Drizzle the toasted sesame oil over the top and toss one final time. Adding it off the heat preserves the delicate, nutty aroma and prevents it from burning.
- 06
Transfer to a bowl, sprinkle with coarse sea salt, and serve immediately.
Provide a second bowl nearby for your guests to discard the empty pods.
Notes
The Umami Upgrade.
For a deeper, even stickier glaze, stir 1 tablespoon of oyster sauce into your shoyu mixture before adding it to the pan. This is a common trick in Chinese-Hawaiian households.
Controlling the Heat.
If cooking for kids or those sensitive to spice, simply omit the Sambal Oelek. The garlic, sweet shoyu, and sesame flavor profile is spectacular on its own.
Soy Sauce Substitute.
Aloha Shoyu is sweeter and less salty than standard Japanese soy sauce. If using a mainland brand like Kikkoman, use a low-sodium variety and add a small pinch of light brown sugar to mimic the Hawaiian profile.
From Cook Hawaiian in America.