Fry Edamame in Butter and Garlic
Edamame stew sprinkled with a little salt is a great snack or snack, but edamame sautéed in oil and garlic and then sprinkled with seasoning is impossible to stop eating.
I first encountered this drug at the Dragonfly Robata Grill in metropolitan Orlando, and have eaten it this way ever since. It is not necessary to defrost the pods first; just add them to a skillet or wok with a couple tablespoons of oil, stirring until defrosted. Once they have lost a little chill (about five minutes), add a teaspoon of soy sauce or liquid amino acids (optional), stir and simmer for another minute. Add minced garlic and cook until nice and flavorful.
Transfer to a plate and eat as is, or get creative with toppings. Not only does the butter enhance the flavor, it also helps the salt and other seasonings stick to the pods. Furikake is a very good choice you could make, as are togarashi , but the most impressive thing you can sprinkle on is a handful of bonito flakes (dried, heavily salted and salted shaved tuna) that will dance deliciously on your plate. hot edamame.