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Edamame are young soy beans that are harvested before they are ripened or hardened. Spicy Edamame is my favorite way to eat edamame

The first time I discovered edamame was at the cinema. They were offering this on their menu, I ordered, and happily shelled and munched my way through the film! These were salted edamame, and oh so delicious.

But I like SPICE. So I found a recipe for Spicy Edamame, from a Japanese restaurant here in San Antonio, which I tweaked a bit and let me tell you…I was in HEAVEN! These Spicy Edamame are absolutely addictive. They are bathed in a hot chili oil and ginger based sauce…need I say more?

I can sit and snack on these all day…and did I happen to mention that edamame is really good for you? Nutritionally sound..you can feel good about enjoying this most delicious and healthy snack, or side!

By the way you’ll make more of the ginger based sauce than what is needed for this particular recipe. So you can use the extra ginger based sauce as a dipping sauce for veggies, or even mixed into some rice!

The ingredients include soy sauce, mirin, rice vinegar, sugar, oyster sauce, ginger, green onions and garlic. Before I made this I wasn’t very familiar with mirin, but I learned that it is similar to sake. It’s an essential ingredient in Japanese cooking with a lower alcohol content than sake but with a higher sugar content. I used Aji-Mirin by Kikkoman, which you can purchase here on Amazon.

I hope you’ll give this absolutely delicious Spicy Edamame a try.

All credit for this recipe goes to former culinary arts student Anthony Santonastaso!

You may also be interested in these other Asian appetizers!

Japanese Pickled Cucumber

Korean Spicy Bean Sprouts

Cheers! Grace

Print Recipe

Spicy Edamame

This absolutely delicious and spicy edamame is perfect as a side or a snack! You can feel so good about eating this healthy and nutritionally sound food! Enjoy!

Prep Time12 mins

Cook Time7 mins

Course: Appetizer

Cuisine: Japanese

Keyword: Edamame

Servings: 4 people

Author: Inspired by Sushihana’s Restaurant’s Spicy Edamame created by Anthony Santonastaso

Ingredients

• 2 cups edamame can use frozen
• 2 tbsp butter
• 2 tbsp hot chili oil I used Dynasty brand (Chinese style hot chili oil)

Ginger Sauce

• 1/4 cup soy sauce I used Kikkoman
• 2 tbsp mirin I used Aji-Mirin from Kikkoman
• 2 tbsp rice vinegar
• 2 ts sugar
• 2 tbsp oyster sauce
• 1.5" piece ginger peeled and minced
• 4 green onions sliced
• 3 cloves garlic minced

Instructions

• Prepare edamame if frozen. Cook according to package directions and leave aside.
• Prepare your Ginger Sauce by combining soy sauce, mirin, rice vinegar, sugar, oyster sauce, ginger, green onions, and garlic.
• Heat up the butter in a large pan on med high heat. Add the edamame and continually stir around 3 minutes.
• Remove from the heat, and stir in the hot chili oil and 3 tbsp of the Ginger Sauce.

Notes

Enjoy this deliciously sweet, salty, and spicy moreish snack!!!  So good you’ll be craving it time and time again!  Please note you will have more than enough of the ginger sauce so you can use the residual as a dipping sauce for veggies or perhaps mixed into rice.  

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

One of my favorite spicy foods is Korean Spicy Bean Sprouts.

I honestly do not know when my taste buds turned toward spicy. My belief is that that some people just have a tendency toward highly spiced foods….and my husband and I are of this tendency.

This is a good thing for our marriage! So there is generally no fighting over whether to have spicy food or not. 🙂

This dish can be considered banchan. I almost LOVE the banchan (Korean side dishes) more than I adore the main meal itself!

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My sister is Japanese, and when I told her I made Japanese Pork Katsudon and Rice Bowl she mentioned that was her favorite. I’m so happy because now I can make Katsudon for her!

I’m going to Tokyo in March 2020 to participate in the marathon. I say “participate” rather than “run” because I’m totally incapable of running the whole thing! I am yearning to learn more about Japanese cuisine to prepare for this trip short term. Long term, I want to be able to impress my sister. 🙂

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I am proud of my international family. I am Korean- American, and my husband is English-Norwegian. One of my sisters is Japanese. And my brothers in law are English, Hispanic, and Filipino.

So Roland, my Filipino brother-in-law, treats us to some amazing Filipino food at some of our family gatherings. Roland is a great cook and I really need to pick his brains more about Filipino food. And I yearn to learn more about this amazing cuisine!

What is Adobo?

I wanted to start off my exploration of Filipino cuisine with the classic Filipino Chicken Adobo. First off, chicken adobo is easy and simple to make, and is one of the most famous Filipino foods.

The word “adobo” comes from the Spanish word adobar which means marinate. Chicken adobo is chicken marinated in a mixture of soy sauce and vinegar.

The BEST Filipino Chicken Adobo Recipe!

Certainly and thankfully I came across the BEST Filipino Chicken Adobo recipe on my first go! This recipe is from Marvin Gapultos, a Filipino American food blogger. Mr. Gapultos is bringing Filipino cuisine to a worldwide audience. I am grateful to Mr. Gapultos, who writes the blog Burnt Lumpia, for allowing me to publish his recipe in my post!

This chicken adobo recipe is from his book The Adobo Road Cookbook, which you can purchase on Amazon. And I really look forward to discovering more of his delicious Filipino recipes. Therefore I’ll consult The Adobo Road Cookbook, as well as Burnt Lumpia!

You will be amazed at the simplicity of this dish! For instance, there are very few ingredients in this recipe. And it comes together so beautifully. All you need is bone-in skin-on chicken thighs, soy sauce, vinegar, garlic, bay leaves, and peppercorns. That’s it!

So you must try this amazing recipe soon! In summary, enjoy this taste of the Philippines right in your own home!

Print Recipe

5 from 1 vote

Classic Chicken Adobo

This amazingly delicious Filipino Chicken Adobo is beautiful in its simplicity! Enjoy this served with plenty of white rice and garnished with green onions!

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Main Course

Cuisine: Filipino

Keyword: Chicken, Chicken Adobo

Author: Marvin Gapultos

Ingredients

• 1/4 cup soy sauce
• 1/2 cup white Filipino cane vinegar, or distilled white vinegar
• 6-8 cloves garlic, smashed with the side of a knife and peeled
• 1 ts whole black peppercorns
• 2 bay leaves
• 6 chicken thighs, skin-on, bone-in

Instructions

• Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
  
• Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
• Variations: While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.

  Use freshly ground black pepper instead of whole peppercorns.

  For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo. 

  For a saucier adobo, double the amount of soy sauce and vinegar.

  To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

Notes

You will absolutely love this adobo!  Garnish with green onions and serve with plenty of white rice for a taste of the Philippines!

When life gives you cucumbers, make Quick and Easy Cucumber Kimchi!

A good friend of mine has an incredible green thumb! I am so fortunate to often be on the receiving end of that green thumb. The other day, she kindly brought me some amazing home grown cucumbers, chives, peppers, and perilla (sesame) leaves, which are all perfect for Korean banchan. So I’m so excited to be making some awesome Korean side dishes over the next few days!

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Do you like Thai hot? Then you will LOOOOVE this recipe for Spicy Thai Chicken With Basil!

Thai cuisine is one of my absolute favorite cuisines in the world. The complex flavors and fresh ingredients captivate me. Fortunately, my husband loves Thai as well, but he likes his dishes “Thai hot.”

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You will always have a feast for your eyes when dining in a Korean restaurant. I am always filled with anticipation to see what banchan, or Korean side dishes, are brought out to accompany the meal I’ve just ordered.

I almost enjoy eating the banchan more than the main course. 🙂

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The popularity of Asian Chicken Lettuce Wraps just keeps growing, and it is easy to see and taste why! They are so delicious, and you’ll be pleased to know you can easily make restaurant style quality wraps at home!

This recipe is so tasty and very budget friendly as well. I hope you will enjoy it and make this your go to recipe for fast, easy, and awesome tasting Asian Chicken Lettuce Wraps!

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