- 1 (12 ounce) package frozen shelled edamame (green soybeans)
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
- Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
- Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
2 teaspoons kosher salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 (1-pound) bag frozen edamame, in the pod (green soy beans)
Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.
Ginger Soy Glazed Edamame Recipe
1 cup frozen edamame with shell
1 1/2 tablespoons brown sugar
2 tablespoons soy sauce
a pinch of crushed red chili fakes, optional
2 tablespoons water
1 teaspoon sesame oil (substitute with canola or vegetable oil)
1/4 teaspoon fresh grated ginger
¼ teaspoon fresh grated garlic
1.Cook the edamame according to package directions. Then pat it dry with a towel and set aside.
2.Whisk the brown sugar, soy sauce and water in a small bowl and set aside.
3.Place the sesame oil, ginger and garlic in a medium non-stick sauce pan on medium heat. Let it sizzle for about 30 seconds.
4.Then add the brown sugar, soy sauce, chili fakes and water mix. Let the sauce bubble gently on medium to medium-low heat. Cook till the sauce thickens and reduces to about 2 tablespoons. This will take about 4 minutes. Stir the sauce frequently while cooking. Remember, the sugar in the sauce will burn easily; if you find this is happening, reduce the heat.
5.When the sauce has thickened, add the steamed edamame and toss well. The sauce should be thick enough that it coats and sticks to the edamame. If you find the sauce is too watery, cook on medium heat till the sauce thickens and coats the edamame.