Togarashi Edamame Beans by chef Gabe Caliendo of the Lazy Dog Café
Skip the chips
Don’t want to munch on chips during your Superbowl party? Chef Gabe Caliendo over at Lazy Dog Café has a healthier option. This dish is available at all nine of their locations in Southern California. Here is the recipe for Togarashi Edamame Beans.
1 tbsp. vegetable oil
8 oz. unshelled fresh or frozen edamame (soybeans)
*1 tbsp. Traditional Togarashi Seasonings
1 tsp. crushed garlic
1 Fl. Oz. Soy Sauce
1 Fl. Oz. Rice Wine Vinegar
1 tsp. Sesame Oil
Fresh Orange Zest (optional)
1 tsp. sesame seeds (garnish)
1. Bring 4 cups of water to a boil and add the edamame. Once the water is boiling again, cook for 5 minutes or until tender. Drain and transfer edamame to a bowl of ice water to cool. Drain and pat dry or use a salad spinner to dry. Set aside.
2. Heat vegetable oil in a large, heavy wok or skillet over medium-high heat. Add togarashi seasonings and crushed garlic; sauté lightly for 30 seconds. Add edamame and stir to heat through, about 2 minutes. Add soy sauce, rice wine vinegar and orange zest; stir 1 minute to coat evenly and heat through. Finish by stirring in sesame oil. Transfer to plate and serve hot. Garnish with sesame seeds.
*Togarashi seasonings can be found at a Japanese market like Nijiya.http://www.tasteterminal.com/2012/01/13/togarashi-edamame-beans-by-chef-gabe-caliendo-of-the-lazy-dog-cafe/