These Ponzu-Glazed Edamame are packed with flavor, and just the right amount of heat. They make a perfect side dish for an Asian-inspired dinner, or even just as a snack!
I attended the Blended Conference in Arizona last month, and was thrilled to get the chance to meet with several companies, including Melissa’s Produce. It has been a personal goal of mine to collaborate with Melissa’s for sometime now, so you can imagine how excited I was when they offered to send me some of their amazing produce to work with. One of the items I received was a package of Melissa’s Edamame, in shell. I’m a big fan of ponzu, and of edamame, so why not combine the two with this Ponzu-Glazed Edamame!
I combined the olive oil and garlic together in a large sauce pan. I added the red chili flakes to flavor the oil. Unfortunately I was out of fresh ginger, or I would have added it at this point also.
After the garlic started getting fragrant, I added the ponzu sauce. If you can find low-sodium ponzu sauce, use it – I couldn’t find any at the grocery store I went to, so I used regular. I added the ground ginger, and allowed everything to simmer at a low boil for about 5 minutes. Next I tossed in the edamame, stirring constantly until everything was nicely coated.
I added a little extra sprinkle of chile flakes prior to serving but you can adjust to your own tastes. You might also wish to add a squirt of lemon or lime juice over the edamame before eating.
Can you believe that’s all there is to making this restaurant-quality edamame? So simple, and so packed with flavor!! If you decide to give my Ponzu-Glazed Edamame a try, let me know in the comments below! I would love to see your Instagram pics! Tag me – @thesundayfundayblog
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- 1 package Melissa's Produce Edamame, or edamame in shell
- 1/2 cup ponzu, regular or low sodium if available
- 3 cloves minced garlic
- 1/2 tsp powdered ginger
- 1-2 tsp red chili flakes, or to taste
- 2 tbsp olive oil
- Over medium-high heat, saute garlic in 2 tbsp of olive oil, adding red chile flakes to flavor the oil
- Cook for 2 minutes before pouring in the ponzu sauce.
- Allow to simmer for 5 minutes on medium, stirring as necessary
- Add ginger
- Add edamame, and cook until heated through, and sauce begins to thicken, stirring constantly