Spicy Garlic Edamame

 A. Weaver || 'Okakopa 15, 2022


Whether you are going to a lūʻau or cruising over to your neighbor's house to wala ʻau or kani kapila, pupus (small plates) and drinks will always be served. Plastic Tupperware containing various kinds of poke (seasoned cubed fish) and bottles of Tūtū's chili pepa wadah (a spicy vinegar condiment), seize the culinary history of Hawaiʻi's past. The roots of "pupu culture" can be traced back to the Hawaiian communal style of eating. This style of eating/snacking was meshed with the immigrant cultures that were introduced to Hawaiʻi by way of plantation labor in the mid to late 1800s. These communal influences spread to create a paʻu hana (after work) tradition of gathering over salty bites and drinks once the laborious day is finished.

The word, pupu, is Hawaiian in origin and refers to the shell of a mollusk. However, over time the term pupu came to mean small bites of food that possibly could have fit within a mollusk shell. In this sense, the shell would have been used a vessel to hold one's food. 

Whether you call them tapas, hors d'oeuvers, or appetizers, pupus are a local favorite.

Spicy Garlic Edamame

Recipe makes 10 to 12 servings. Total time 10 minutes (Prep: 5 minutes/ Cook: 5 minutes). 

Ingredients 

  • 16 oz. or 1 bag frozen edamame in the shell
  • 3 tbs shoyu
  • 2 tbs kosher salt
  • 2 tbs sesame oil
  • 1-2 tbs chili garlic sauce
  • 1 tbs garlic (minced)
  • 1 tbs chives (chopped)

Directions

  1. Bring a pot of water to a rolling bubble. Add salt. Once the salt is added, turn of the heat.
  2. Add 1 bag of frozen edamame and let stand for 5 minutes. 
  3. While the edamame is heating through, add shoyu, sesame oil, chili garlic sauce, garlic, and chive to a medium bowl. Thoroughly combine. This is the time that you would want to taste the sauce and add additional amounts of the items listed above to produce a sauce that is to your liking. 
  4. Once the edamame is heated through, drain the edamame.
  5. Add edamame to the medium bowl with the spicy mixture. Toss the edamame until coated.
Serve hot or cold.

Hūlō
A. Weaver
Photos by A. Weaver


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