Miso Butter Edamame

Ingredients

Instructions

1. 1

   Bring 1 litre of water to a boil in a medium pot. Add the frozen edamame in pods and boil for 4-5 minutes until hot through and tender but still bright green. Do not overcook or the pods will dull and the beans can become floury.

2. 2

   While the edamame cooks, melt the unsalted butter in a large skillet or frying pan over low heat. Stir in the white miso and chili flakes until smooth and glossy; keep the heat low so the miso does not catch or split.

3. 3

   Drain the edamame well, then add it straight to the skillet. Sprinkle in 1/4 tsp sea salt and toss for 30-60 seconds until every pod is coated in the miso butter.

4. 4

   Turn off the heat, add the toasted sesame seeds, and toss again. Taste the coating on a pod and add a pinch more sea salt only if needed; miso is already salty.

5. 5

   Transfer to a bowl and serve immediately. Eat by squeezing the beans from the pods with your teeth and discard the pods.

Nutrition per serving

Notes

• •If using shelled edamame instead of pods, use 200 g and reduce the boiling time to 2-3 minutes.
• •A splash of hot water from the pot can be stirred into the pan if the miso butter seems too thick to coat evenly.
• •For extra aroma, briefly toast the sesame seeds in a dry pan before using if they are not already toasted.
• •This is an excellent quick snack or side dish with cold beer, rice bowls, or grilled fish.

Background