Garlic edamame

To cook fresh edamame in the shell:

Bring water to a boil over high heat. It should be enough to cover the pods and at least an inch or two over the top. When the water comes to a boil, add salt, about 1 T. per quart. Add the edamame. When the water returns to a boil, reduce the heat to a low boil so that the water doesn’t spill over the sides. Cook for at least five minutes, or until the beans (inside the pods) are tender, but not mushy, then drain. Cooking time will depend on size.

• 1 lb. unshelled edamame, frozen or fresh
• 1/4 c. naturally brewed soy sauce, such as Kikkoman
• 1/4 c. seasoned rice wine vinegar
• 2 to 4 garlic cloves, coarsely minced or thinly sliced

In a small saucepan, combine the soy sauce, rice wine vinegar, and garlic. Bring to a boil over high heat, then reduce heat to a simmer. Cook until the garlic has completely softened and the mixture has reduced and thickened slightly, about 5 minutes. Remove from the heat and set aside.

Cook frozen edamame according to package instructions; see above for fresh. Immediately after draining, pour the garlic mixture over them and toss to combine. Periodically stir until the edamame have come to room temperature. Serve with an empty bowl alongside to hold the pods. Napkins are a good idea, too! Leftovers can be refrigerated. They’ll be good when cold, but more flavorful if at room temperature.

Serves 4 or more as a snack or appetizer