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.