Next week, Robin, Ziggy, and I will be winging our way back to California after our winter stay in beautiful Hilo Town, so as a fond farewell to the Big Island, I’m presenting a delicious local snack food, popular in the homes and restaurants here in Hawai‘i.
Steamed or boiled edamame (i.e., soybeans in their pods) are a traditional appetizer in Japan, where the dish is typically served merely with salt. But this recipe—which I reverse engineered after tasting it at one of our favorite restaurants here in Hilo, Jackie Rey’s Ohana Grill—has a more local, Hawaiian feel to it, and makes for a flavorful pre-dinner treat. I like to keep several bags of edamame in the freezer, so I can pull one out to make a quick and tasty pupu when friends stop by for cocktail hour.
Edamame with Furikake and Sweet Chili Sauce
Ingredients
1 14-16 oz. bag edamame in their pods, frozen
2 tablespoons sweet chili sauce
1 tablespoon furikake (seaweed seasoning)
1 tablespoon roasted sesame oil
½ teaspoon salt
Directions
Bring a large pot of water to a boil and dump in the frozen edamame. Let the soybeans come back to a boil, then continue to cook for one or two more minutes. Drain, and pour into a large bowl.
Add the sesame oil, sweet chili sauce, furikake, and salt.
Stir well, so all the bean pods are coated evenly with the seasonings. Serve along with empty bowls for the discarded pods—as well as with napkins for your sticky fingers!
Ono-licious!
🍸 🍃 🐠
The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Lefty Award-nominated Sally Solari Mysteries, a culinary series set in Santa Cruz, California.
An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.
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Praise for Leslie's most recent Sally Solari mystery, the Lefty Award-nominated MURDER FROM SCRATCH:
“Karst seasons her writing with an accurate insider’s view of restaurant operation, as well as a tenderness in the way she treats family, death and Sally’s reactions to Evelyn’s blindness.”
Ellery Queen Magazine (featured pick)
All five Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.
Dying for a Taste, A Measure of Murder, and Murder from Scratch are also available as AUDIOBOOKS from Audible!
Cool. I'll try this the next time the family gets together.
ReplyDeleteA new twist on a new-ish food.
ReplyDeleteIt's delish, Libby! And SO easy!
DeleteOno, for sure! I always have frozen edamame. Never thought of using furikake on a veggie, nice idea.
ReplyDeleteFurikake is also fabulous on buttered popcorn.
DeleteI'm currently enjoying getting to know Asian cuisine so this recipe is indeed timely! I try something new each time we go to our favorite Asian fusion restaurant & I'm slowly getting into trying Asian recipes at home. This is perfect for when we want something to snack on while we're watching a movie. Usually we have popcorn so now we'll have furikake on it! Thank you for sharing the recipes for Hawaiian dishes.
ReplyDeleteYou are so welcome, Linda! I love teaching myself new cuisines to cook. Several years back I decided to feature an Indian/Southeast Asian restaurant in one of my Sally Solari mysteries, so I spent several months teaching myself to cook Indian food--fun research!
DeleteThanks for sharing! Looks great!
ReplyDelete