Charred Edamame with Yuzu Yogurt Dipping Sauce

Ingredients

• 2 cup Frozen edamame (Shelled or in pods; use straight from frozen)
• 0.5 cup Plain yogurt (Greek yogurt or regular plain yogurt)
• 2 tbsp Fresh chives (Finely chopped)
• 1 clove Garlic (Finely minced; divide between the sauce and edamame if desired)
• 2 tsp Extra-virgin olive oil (Use some in the sauce and some to finish the edamame)
• 1 tsp Yuzu juice (Adjust to taste; lemon juice can be substituted)
• 2 tbsp Water (For steaming the edamame in the pan)
• Kosher salt (To taste, for the edamame and sauce)
• Black pepper (To taste)

Steps

1. 1

   Make the dipping sauce first. In a small bowl, stir together the yogurt, finely chopped chives, a portion of the minced garlic, olive oil, and yuzu juice until smooth. Season with salt and black pepper, then taste and adjust the yuzu and seasoning. Set aside while you cook the edamame.

2. 2

   Place a large skillet over high heat and let it become smoking hot. Do not add oil at this stage; starting dry prevents the oil from burning while the frozen edamame develops deep char marks.

3. 3

   Add the frozen edamame directly to the dry, hot skillet in a single layer as much as possible. Cook over high heat, stirring or tossing occasionally, until the edamame is heated through and develops distinct browned or blackened char marks, about 3 to 5 minutes.

4. 4

   Add the water to the hot pan. Stand back from the steam, then immediately cover the skillet if you have a lid. Let the edamame steam for 1 to 2 minutes, until tender and hot inside. The added water should cool the pan slightly while preserving the roasted flavor.

5. 5

   Remove the lid and allow any excess water to evaporate. Reduce the heat to medium-low, then add the remaining minced garlic and olive oil. Stir and cook briefly, about 30 to 60 seconds, just until the garlic is fragrant; do not let it burn.

6. 6

   Season the edamame with salt and black pepper. Toss to coat and cook for another minute, until glossy and well seasoned.

7. 7

   Transfer the charred edamame to a serving plate or bowl. Serve immediately with the yogurt dipping sauce alongside, dipping the warm edamame into the sauce as you eat.

Notes

The source does not provide exact measurements, so quantities are practical estimates. Keep the first charring stage completely oil-free and use a very hot pan; adding oil too early can cause it to burn. Yuzu juice may be replaced with lemon juice, though the flavor will be less floral.

Nutrition per serving

• snack
• appetizer
• vegetarian
• high-protein
• Japanese-inspired
• pan-seared
• charred
• quick