A handful of ingredients is all you need to give edamame a huge umami punch.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
frozen edamame in shells
Red pepper flakes
for boiling; optional
Water for boiling
Bring a pan of water to a boil then add the salt (if using) and frozen edamame. Bring the water back up to temperature and boil the edamame for five to six minutes. Drain and set aside.
In the same pan or a skillet, heat the olive oil over medium heat. Add the anchovies, garlic and red pepper flakes (if using). Watch the heat carefully so the garlic doesn't burn. The anchovy fillets will melt into the oil quickly. Cook for around three minutes until the garlic starts to color and is fragrant. Add the cooked edamame and toss in the anchovy/garlic/oil mixture and leave in the pan/skillet for one to two minutes. Turn off the heat, plate and serve.
My anchovy fillets are small so I recommend starting with four pieces. You don't want the final product to be too salty. After you've tossed the edamame in the pan, taste and add the additional fillets if you feel the dish needs it.