Description
Instead of just boiling in salt, edamame is marinated in shell in a spicy liquid of star anise, garlic, and black pepper. The 'start with this' dish at Taiwanese taverns.
Restaurants serving Five-Spice Edamame
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Edamame
- Garlic
- Black pepper
- Sesame oil
- Star anise
- Five-spice powder
Instructions
- [Authentic Recipe]
- Snip off both ends of edamame pods with scissors (to help flavor penetrate the shell).
- Boil water, blanch edamame briefly, drain, and shock in cold water to keep vibrant green.
- [Spicy Marinade] In a bowl, put massive grated (or minced) garlic, sesame oil, salt, coarse black pepper, 'star anise', and a 'little five-spice'.
- Toss the boiled edamame in while hot, massaging to mix well.
- To let flavors meld, rest in the fridge with the marinade for half a day to overnight.
- Heap into a bowl to serve. Best when pods are dusted with black pepper grains and garlic.
Learn more Spice, substitutes, tips
Key spices
Star anise and Black pepper punch
Substitutes at Japanese supermarkets
Thaw frozen salted edamame and toss with spices
Pairing
Ice-cold Taiwan Beer exclusively
Trivia
[For Everyone] Same as Japan's 'edamame to start', but the Taiwanese version is so strongly flavored with black pepper and garlic your hands get sticky. The demonic system where licking the spices off the shell alone warrants a beer.
Eating tips & etiquette
[Unique Eating] Suck the 'garlic and black pepper sauce' off the pod surface with your lips while popping the beans out into your mouth!
Allergen
Soy, Sesame