If you’ve ever been to Kenichi, you know that they specialize in overpriced (but delicious) sushi and the world’s best spicy edamame. It is coated in a glaze rather than a spicy salt like other places, and I was obsessed in college. I’ve dabbled with trying to create a copycat recipe, and have never gotten close enough, and the internet is a big fat loser in regards to finding the recipe, so here is my latest (and greatest) attempt. Even if it isn’t the exact match, it’s pretty dean close, and very addicting. I’d recommend eating this as a snack, or as an app to one of my fave recipes, Beef and Broccoli, or with the Whole 30 Ramen I’ll be writing up next.
- 1/4 C. Soy sauce (or Tamari if you’re one of those gluten free bozos)
- 1 tsp. Sesame oil
- 1 tsp. Hoisin (Gluten free hoisin, again, if you’re a bozo)
- 1/4 tsp. Crushed red pepper flakes (more if you like spicier)
- 1 tsp. Sriracha (more if spicy fan, less if you’re a wuss)
- 2 cloves of crushed garlic (or a tsp of the garlic paste that you find by the herbs)
- 1 tbs. ginger paste (you find by fresh herbs)
- 1 bag frozen edamame in shells, cooked according to the package instructions.
In a small pan, bring all the sauce ingredients to a simmer, and let it cook down for 2-3 minutes and thicken. Pour over the steamed edamame. Drizzle with more sriracha if necessary. Have napkins handy and dive in.
