I found a simple recipe for a satisfying protein that’s no longer just poured out of the bag and heated in the microwave! The salty, spicy, and nutty sauce perfectly accompanies the sweetness in this legume.
Below are some links to more details, including photos:
My Story
As I was browsing the blog, Pickled Plum, I landed on another recipe that I wanted to try from this site. The previous one that I tried out is something that I regularly make now, Japanese Spicy Tuna Salad, which I wrote about here.
Inspiring Recipe
The fourth recipe that I’ve referenced from Pickled Plum was Edamame with Soy and Sesame Sauce.
First Try
Because I had the five ingredients listed on the recipe, cooking this vegetable required little planning.
Ingredients to Use
With 1 pound of edamame in pods, I simply increased the rest of the ingredients and used the following:
- 6 tablespoons + 1/3 teaspoon of toasted sesame oil
- 1 tablespoon of soy sauce
- Salt, to taste
- Pepper, to taste
Steps to Prepare
From the five steps in the instructions, I only made one substitution. Instead of using a skillet, I cooked the ingredients in a wok, so there would be more space to stir everything. Below are additional details for what I did for four of the steps:
- Step 1 – Boiled the edamame pods for 3 minutes
- Step 2 – Waited 2 minutes until the wok was hot
- Step 3 – Sautéed the pods for 3 minutes
- Step 5 – Seasoned across the pods with salt once and pepper 4 times
Time to Eat
After sautéing for 3 minutes, only a few of the edamame pods were slightly charred. Was I supposed to cook them longer?
Recipe Rating
Below are the results of the recipe after the first try:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 5 |  | | |
The first thing that I noticed was how the tender pods soaked up the sesame oil. As for the flavor, I enjoyed the soy sauce, sesame oil, and hint of pepper that brought out the sweetness from the beans.
Second Try
For the second batch, my goal was to char the pods more.
Ingredients to Use
The only modification that I made this time was change the soy sauce since I ran out of the previous version.
Steps to Prepare
As for the process, I updated only two of the steps as compared to the first try, as follows:
- Step 3 – Sautéed the pods for 6 minutes, instead of 3
- Step 5 – Seasoned across the pods with pepper 6 times, instead of 4, since I previously enjoyed the pepper flavor
Time to Eat
The minor adjustments in the process sure made a difference in the appearance of the dish!
Recipe Rating
Below are the results of the recipe from the second attempt:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 5 | | | |
This batch of edamame pods were more flavorful due to the extra pepper. In addition, though they were more charred, I noticed that the pods were less oily. Did more oil get absorbed in the charring process?
Though I already like the flavors in this dish, it’s so easy to change it up. To experiment next time, I will try the following variation as suggested in the recipe:
Continuous Improvement
- Sprinkle some furikake on the edamame pods.
My goal is to increase protein in my diet, but I don’t always want the heaviness that comes with meat. One solution that I’ve learned from this recipe and would like to share with my younger self is as follows:
Lesson for Dumber Self
- Eat more edamame!
What will you do now?
Next Step for You
- Try the recipe, Edamame with Soy and Sesame Sauce, from the blog, Pickled Plum?
- Share your favorite topping for edamame?
- Ask a question or leave a note in the Comment box below about this post?
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