Peperoncino Edamame

|  vegetarian  |
 

for two servings

1 cup / FROZEN EDAMAME
2 clove / GARLIC
1-2 piece / RED CHILI

OLIVE OIL for cooking
SEA SALT and BLACK PEPPER to taste

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1. Cook edamame for 1-2 min in boiling water. (Cook half-way) Immediately place in ice water to cool. Drain.
2. Cut both ends of edamame with scissors.
3. Cut garlic into thin slices. 
4. Heat up oil in a pan and cook garlic over low heat until nicely browned.
5. Add edamame and chili. Cook over medium heat until edamame skin gets a little charred for about 2 min.
6. Season with sea salt and fresh black pepper.

Notes:

• For nicely browned garlic, tilt pan to submerge it in oil.

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adopted from Washoku no Simple Recipe by Eiko Oba

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