Name: Garlic Butter Soy Sauce Stir-Fried Edamame
Cuisine: 和食
Ingredients: Frozen edamame (in pods), to taste; Garlic (sliced), to taste; Butter, to taste; Soy sauce, to taste; Red chili pepper (sliced), to taste; Black pepper, to taste; Fish sauce, a few drops (optional)

About "Garlic Butter Soy Sauce Stir-Fried Edamame"

This Izakaya-style snack features frozen edamame stir-fried in their pods with garlic, butter, soy sauce, and red chili pepper. Searing the soy sauce in the hot pan creates an incredibly fragrant and rich flavor. Adding a few drops of fish sauce at the end introduces a unique salty umami that blends perfectly with the garlic butter soy sauce, elevating the dish to a whole new level. It is the ultimate pairing for beer, highballs, lemon sours, or any drink of your choice.

Introduction to 阿諏訪泰義の「あすわ我が味」 →

Tips for Making "Garlic Butter Soy Sauce Stir-Fried Edamame"

Prep
- Thaw the frozen edamame beforehand and use them in their pods. Slice the garlic.
Sautéing
- Melt butter in a pan and gently sauté the sliced garlic to fully release its aroma before adding the edamame.
Seasoning
- After pouring in the soy sauce, let it sear slightly against the hot pan while tossing to enhance the savory aroma.
Finishing
- Toss with sliced red chili pepper and black pepper to finish. Add a few drops of fish sauce if desired to deepen the umami and aftertaste.
Flavor Tip
- Since fish sauce leaves a longer-lasting aftertaste than garlic, it helps the savory umami linger even after taking a sip of your drink.

Ingredients for "Garlic Butter Soy Sauce Stir-Fried Edamame"

7 items

* Tap ingredient names to find on Amazon

Frozenedamame (in pods), to taste
Garlic(sliced), to taste
Butter,to taste
Soysauce, to taste
Redchili pepper (sliced), to taste
Blackpepper, to taste
Fishsauce, a few drops (optional)

How to Make "Garlic Butter Soy Sauce Stir-Fried Edamame"

1
Thaw the frozen edamame. Slice the garlic.
2
Melt butter in a pan, add the sliced garlic, and sauté slowly until fragrant.
3
Add the thawed edamame (in pods) to the pan and stir-fry together.
4
Pour in the soy sauce and stir-fry, letting it sear slightly against the hot pan to create a rich, savory aroma.
5
Toss in the sliced red chili pepper and black pepper, stir-fry briefly, and it's ready.
6
Optionally, add a few drops of fish sauce to deepen the umami and lingering flavor.

Detailed Commentary on "Garlic Butter Soy Sauce Stir-Fried Edamame"

* Content organized by topics from the video.

From Movie Premiere to a Tiny Kitchen

Asuwa reveals that the filming date, April 3rd, is the release day of the movie 'Golden Thief' in which he appears. He shares that he just came from a stage greeting at a large theater in Hibiya, surrounded by celebrities like the director and lead actress Rena Tanaka. He and the staff laugh heartily at the massive contrast between that glamorous event and standing in this tiny kitchen drinking alcohol. Using the lingering excitement of the premiere as a side dish, he happily announces that he will be making another highly requested snack recipe from a viewer, starting the show in a warm, relaxed atmosphere.

Dish 1: Shime Saba and Pickled Ginger Salad

The first recipe, suggested by viewer 'Kana-chan,' is a simple mix of pickled ginger (gari), cucumber, and cured mackerel (shime saba) or boiled squid, finished with sesame seeds and a touch of sesame oil. Asuwa prepares shime saba instead of squid and looks forward to this quick dish. He juliennes the cucumber so it mixes well, combines it in a bowl with the packaged shime saba and pickled ginger, sprinkles sesame seeds, and tosses everything with a splash of sesame oil. He notes with curiosity how the addition of sesame oil suddenly introduces a Chinese-style element to otherwise traditional Japanese ingredients, eager to see how the flavors turn out.

An Unexpected Match: Shime Saba & Sesame Oil

Asuwa tastes the completed 'Shime Saba and Pickled Ginger Salad with Sesame Oil.' Taking a bite of the cucumber, ginger, and mackerel together, he exclaims, 'Delicious!' He is amazed by how beautifully the rich fat of the mackerel harmonizes with the fragrant sesame oil. He explains that a great drinking snack must have a lingering flavor that makes you want another sip of your drink even after washing it down, and notes that the sesame oil plays that crucial role here. Praising Kana-chan's culinary sense, he happily continues to drink.

First Guest: Happy Cam Producer Onishi

Feeling a bit lonely filming with just the two of them, Asuwa welcomes their very first tasting guest: Mr. Onishi, the web producer for OgiYahagi's show 'Happy Cam.' Onishi jokes that he only came because he heard he could get free drinks and eat Asuwa's food. Asuwa playfully teases that their monumental first guest is a behind-the-scenes staff member, but welcomes him warmly. As a former Jinrikisha talent and direct junior to OgiYahagi, Asuwa shares his deep bond with the Happy Cam team while playfully complaining about not being invited to the show lately, livening up the atmosphere.

Behind the Scenes: The River Water Incident

The conversation shifts to memories of the grueling 'Happy Cam' shoots. They discuss a segment that went viral online, where they tried to purify river water using a handmade bamboo filter. In truth, the river water at the campsite was already so clean that the 'before and after' difference was barely noticeable. To fix this, a desperate assistant director intentionally mixed in mud from the riverbed to create a 'cafe au lait-like muddy water.' When run through the filter, it came out just as muddy, prompting everyone to yell, 'It's still dirty!' Asuwa laughs about the staff's 'cheating' while fondly remembering the tough but fun shoot.

Dish 2: Sautéing Garlic Butter Edamame

Next, they try a recipe sent by viewer 'Kondo-san,' which recreates a dish from a Kyoto izakaya. The ingredients are frozen edamame, garlic, butter, soy sauce, red chili pepper, and black pepper. Asuwa slices the garlic, melts butter in a pan, and gently sautés the garlic. He then adds the thawed edamame in their pods. Pouring in the soy sauce, he lets it sear against the hot pan to create a rich, smoky aroma. Finally, he tosses in sliced red chili pepper and black pepper. An irresistible aroma of garlic, butter, and soy sauce fills the kitchen, raising Onishi's expectations.

Messy but Addictive! The Fish Sauce Miracle

They eat the finished edamame by putting the entire pod in their mouths. The rich butter, seared soy sauce, and punchy garlic coat the pods, bursting with umami the moment they take a bite. Asuwa is thrilled, saying, 'Even the pods are delicious; you can lick your fingers for flavor.' On a whim, Asuwa decides to add a few drops of fish sauce for an ethnic twist. The fish sauce adds a salty, unique depth that blends perfectly with the garlic butter soy sauce. Declaring the fish sauce addition a massive success, they find themselves unable to stop drinking.

The Man with a God Tongue: Flavor Math

Onishi is amazed by Asuwa's instant idea to add fish sauce, praising him as 'the man with a God tongue who can calculate flavors in his head.' Asuwa explains the logic behind it: garlic's lingering aftertaste is surprisingly short, so layering it with the longer-lasting aroma of fish sauce ensures the umami persists even after taking a sip of alcohol. In the end, Asuwa and his guest Onishi enjoy the delicious snacks and drinks to their hearts' content. Expressing his strong desire to appear on 'Happy Cam' again, Asuwa wraps up the video on a highly satisfying note.

About 阿諏訪泰義の「あすわ我が味」

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