‘Wine Style’ Roasted Edamame
This super-easy recipe, adapted from Kate Leahy’s delightful cookbook Wine Style, pairs beautifully with orange wine, white wine or sake. Keep a bag or two of edamame in the freezer (either in their pods or shelled), and you can whip it last-minute when you need a pre-dinner nibble. You’ll find more Wine Style recipes in our review of the cookbook: “Kate Leahy’s ‘Wine Style’ is a delicious solo debut from a seasoned (and fascinating) cookbook pro.”
Leahy’s original recipe calls for frozen shelled edamame, but it works great with edamame still in their jackets, as well. The Japanese seasoning mix known as furikake (which includes nori, sesame seeds, salt and other seasonings) is available in the Japanese section of well stocked supermarkets and the seasonings section of Asian supermarkets; Trader Joe’s also sells one. It’s a must-have condiment, wonderful sprinkled on all kinds of things, including Miso-Butter Sweet Potatoes.
We like making this in a toaster oven, which seems to achieve the right doneness more quickly (about 20 minutes) than a full-sized oven (which may take closer to 30).
Serves 4.
Ingredients
One 10- to 12-ounce package frozen shelled edamame, or 8 ounces frozen edamame in their shells
1 tablespoon extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon furikake
Instructions
1. Heat the oven or toaster oven to 425 degrees. Put the edamame in a colander and run room-temperature tap water over the thaw slightly, then put them on a kitchen towel and pat thoroughly dry. Let the edamame continue to thaw as the oven heats, then pat dry again before proceeding.
2. Spread the edamame out on a half-sheet pan and mix with the oil and soy sauce. Roast, stirring once after about 10 minutes, until the edamame have browned and crisped up in places, about 20 to 30 minutes depending on whether you’re using a toaster oven or regular oven.
'Wine Style' Roasted Edamame
Ingredients
- One 10- to 12-ounce package frozen shelled edamame, or 8 ounces frozen edamame in their shells
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon furikake
Instructions
- Heat the oven or toaster oven to 425 degrees. Put the edamame in a colander and run room-temperature tap water over the thaw slightly, then put them on a kitchen towel and pat thoroughly dry. Let the edamame continue to thaw as the oven heats, then pat dry again before proceeding.
- Spread the edamame out on a half-sheet pan and mix with the oil and soy sauce. Roast, stirring once after about 10 minutes, until the edamame have browned and crisped up in places, about 20 to 30 minutes depending on whether you’re using a toaster oven or regular oven.
