Ripe's Toasted Nori Edamame with Garlic-ChileOil
You can never have too many side dish recipes, so give Ripe's Toasted Nori Edamame with Garlic-ChileOil a try. One portion of this dish contains about 13g of protein, 6g of fat, and a total of 150 calories. For $1.05 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 15 minutes. 23 people have made this recipe and would make it again. It is brought to you by Serious Eats. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up edamame, red chile, kosher salt, and a few other things to make it today. Overall, this recipe earns a super spoonacular score of 83%. Similar recipes are Toasted Garlic Edamame Hummus, Lotus Root Chips With Toasted Nori-sesame Salt, and Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori.
Servings: 4
Ingredients:
1 pound frozen, shelled edamame, cooked according to package directions, drained, and rinsed under cool water
2 large garlic cloves, sliced thinly
Kosher salt
2 sheets nori (dried seaweed)
1 medium red chile, sliced into thin rings
1/2 teaspoon plus 1 tablespoon sesame oil, divided
Equipment:
bowl
oven
baking sheet
frying pan
Cooking instruction summary:
Procedures 1 Preheat the oven to 300°F. Pat the edamame dry and transfer to a serving bowl. 2 Lay the nori side by side on a baking sheet. Brush the top of one sheet lightly with water. Sprinkle with 1/8 teaspoon of salt and drizzle with 1/2 teaspoon of the sesame oil. Quickly top with the second nori, pressing gently to adhere. Set a second baking sheet directly on top to compress the sheets together. Transfer the whole apparatus to the oven for 15 minutes. Remove the top baking sheet and let the nori cool to room temperature. 3 Meanwhile, in a small skillet, combine the remaining tablespoon of sesame oil, the garlic, and the chile (including the veins and seeds). Fry gently over low heat, stirring occasionally, until the garlic crisps and turns golden, 6 to 8 minutes. Scrape the garlic-chile mixture into the edamame and season generously with salt, to taste. Crumble the nori on top in irregular shards. Serve immediately, at room temperature.
Step by step:
1. Preheat the oven to 300°F. Pat the edamame dry and transfer to a serving bowl.
2. Lay the nori side by side on a baking sheet.
3. Brush the top of one sheet lightly with water. Sprinkle with 1/8 teaspoon of salt and drizzle with 1/2 teaspoon of the sesame oil. Quickly top with the second nori, pressing gently to adhere. Set a second baking sheet directly on top to compress the sheets together.
4. Transfer the whole apparatus to the oven for 15 minutes.
5. Remove the top baking sheet and let the nori cool to room temperature.
6. Meanwhile, in a small skillet, combine the remaining tablespoon of sesame oil, the garlic, and the chile (including the veins and seeds). Fry gently over low heat, stirring occasionally, until the garlic crisps and turns golden, 6 to 8 minutes. Scrape the garlic-chile mixture into the edamame and season generously with salt, to taste. Crumble the nori on top in irregular shards.
7. Serve immediately, at room temperature.
Nutrition Information:
covered percent of daily need
