Edamame (unshelled soybeans) are a quick, easy snack that’s pretty good with just a little salt, but if you want to punch up the flavour of the soybean pods, look not further than your cabinet.
The Kitchn has come up with five different flavour upgrades for edamame, and all are pretty delicious. (Click the link below for all five.) A couple are kind of fancy, like sambal oelek and smoked salt with turbinado sugar, but two of them can be made with stuff you probably already have in your kitchen.
The first one is almost a no-brainer. You’ve probably already got some salt on board, so why not add a little bit of rice vinegar and take advantage of one of the best flavour combinations known to the human race? (Salt and vinegar is amazing; haters to the left.) To make, just toss 1 1/2 cups of warmed, unshelled edamame in a tablespoon of rice vinegar and flaky sea salt until coated. Mash it up in your chops or chill until ready to eat.
If you’re one of those weird mutant people who doesn’t like salt and vinegar, consider topping your edamame with a little garlic and Parmesan, a flavour combo that only a monster wouldn’t enjoy. Just toss 1 1/2 cups of warmed, unshelled edamame in a teaspoon of olive oil with a clove of minced garlic and two tablespoons of grated parm. If you want to tame the bite of the garlic, you could always saute everything for a bit to let the garlic get golden. Actually, you should definitely do this, but swap out the olive oil for a tablespoon of butter. Butter-sauteed edamame is actually life-changing.
5 Flavorful Ways to Snack on Edamame [The Kitchn]