Spicy Edamame with Butter and Sesame Oil

These fiery edamame are great as a starter before dinner. But they’re also wonderful as a side dish to burgers, chops, or just about anything off the grill. Look for edamame (that is, soy beans) in their pods, not shelled. If you don’t know, you eat them by putting a pod in your mouth, then zipping the seeds out of the pod: Close your teeth so one end of the pod sticks out; then pull the pod through your teeth, releasing the seeds into your mouth. The seasoning on the pod also comes off to flavor the seeds. One admission: In the restaurant, the cooked edamame are coated with furikake (a sesame-seed-based spice blend). It can be hard to track down in North America, which is why we opted for crunchy salt at the end. But if you’re looking for a more complex flavor, want to nix the salt, and get much closer to the original, do a little online research for bottlings of furikake.

Duration

About 15 Minutes

Cooking Technique

Pressure Cook, Saute

Keywords

4 servings, about 15 minutes, Bruce Weinstein and Mark Scarbrough, butter, flaked or coarse salt, frozen edamame beans in their pods, granulated white sugar, instant pot, medium garlic cloves, pressure cook, red pepper flakes, saute, soy sauce, spicy, toasted sesame oil, water

Servings

4 Servings

Ingredients

1½ cups Water
1 pound frozen edamame beans in their pods
1 tablespoon butter
1 tablespoon toasted sesame oil
3 medium garlic cloves
1 teaspoon granulated white sugar
Up to 1 teaspoon red pepper flakes
1 tablespoon soy sauce
Flaked or coarse salt

Instructions

Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Add the edamame and lock the lid onto the cooker.
For all models, set pot for Pressue Cook or Manual. Set level to High, valve must be closed. Set time for 1 Minute with the Keep Warm setting off. If needed, press Start.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to drain the edamame from the (hot!) insert into a colander set in the sink. Return the (still hot!) insert to the machine.
In all models, Press Saute. Set it for Medium, Normal, or Custom 300°F. Set time for 5 Minutes. If needed, press Start.
Melt the butter in the sesame oil in the insert, then stir in the garlic, sugar, and red pepper flakes. Stir until fragrant, just a few seconds. Add the soy sauce and the edamame; stir well until coated. Turn off the Saute function and use hot pads or silicone baking mitts to pour the edamame from the (hot!) insert into a serving bowl or onto a serving platter. Sprinkle them generously with the coarse or flaked salt, tossing once to coat.
For a 3-quart Instant Pot, you must use only 1 cup of water in the insert. You can otherwise complete the recipe as stated.
For a 6- or 8-quart Instant Pot, you can double almost all of the ingredients except you must use the stated amount of water (1½ cups).
For an 8-quart Instant Pot, you can triple almost all of the ingredients except you must use the stated amount of water (1½ cups).
For a 10-quart Instant Pot, you must use 2½ cups water in the insert. You can then complete the recipe as stated — or you can double, triple, or even quadruple the remaining ingredients.