Edamame is a ubiquitous pre-sushi snack. It’s basically a vehicle for soy sauce, which if you’re a salt lover like me, means you love edamame. Sucking on a soy sauce soaked pod is up there with dunking ginger in soy sauce and devouring that. Now I want sushi.
But back to the pea pods…These are an edamame spin on peas, but with the added kick of shichimi heat (a Japanese chili powder), a hint of sweetness, and fresh mint to finish it off. These are the perfect appetizer for a grill out. Just mound them on a plate and let the guests go to town!
1 pound shelling pea pods
1 tablespoon finely chopped mint
1 teaspoon kosher salt
INGREDIENTS (SOY GLAZE)
3 tablespoons vegetable oil
3 tablespoons sriracha
1 teaspoon shichimi (Japanese chili powder) or regular chili powder
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon black pepper
In a medium bowl, mix together the soy glaze ingredients and add the pea pods. Toss to coat and marinate for at least 30 minutes. Grill over high heat until the peas are well marked on both sides (about 5 minutes total). Sprinkle with mint and salt. Eat like you would edamame (sucking on the pod to pop the peas out). Enjoy!