Orange Sesame Edamame

by Kiran on February 3, 2015 · 34 comments

in Appetizer, Sides, Snack

It was never my intention to use this beautiful, antique kitchen scale in back-to-back recipe styling. This recipe was shot a while back, so that’s my excuse.

Or plain simple, I just wanted to use this kitchen scale again 😉

Orange Sesame Edamame | @KiranTarun http://kirantarun.com/food
Antique kitchenwares’ carries tales from many years ago. Each rust, crack, peel and discoloration tells a story.

Take this kitchen scale for example.

Look at the rust and peeling! It makes me wonder who would’ve used it and what recipes were measured with it? And where? By whom? 😀

Orange Sesame Edamame | @KiranTarun http://kirantarun.com/food
Stories known or otherwise, this kitchen scale will be used so often for weighing or as a photo prop. Something new just isn’t the same. Except for food. Food has come a long way. Its evolution is definitely a motivation that I need to keep creating wonderful recipes.

It’s a delicious challenge that I think everyone should embrace. Take edamame for instance. Its usually served steamed with salt and pepper.

BORING. Let’s squirt on some sunshine 🙂

Orange Sesame Edamame | @KiranTarun http://kirantarun.com/food

Print This Recipe Print This Recipe

Serves 4

Ingredients:

  • 1 lbs frozen edamame in pods
  • 4 cups of water
  • 1/2 tsp salt
  • some icy cold water
  • 2 tbsp toasted sesame oil
  • 2 tsp garlic, minced
  • 1/4 tsp black pepper
  • 1/4 tsp red chili flakes
  • 1 whole orange, zest only
  • 1/2 tsp fleur de sel or any course salt

optional toppings: 1 tsp toasted black sesame seeds, orange segments

Directions:

  1. If you are using frozen edamame, bring a pot of water to boil. Season water with salt and add edamame to simmer for 2 minutes only.  With a mesh strainer, remove hot edamame and shock it into an icy cold water bath to retain color and stop the cooking. Drain and set aside.
  2. Heat a wok on high. Once heated, reduce heat to medium. Swirl in toasted sesame oil. Add garlic, edamame, black pepper and red chili flakes. Stir-fry for a minute before adding orange zest and course salt. Remove from heat immediately to serve, topped with toasted black sesame seeds, orange segments & more coarse salt if needed.

 

Orange Sesame Edamame | @KiranTarun http://kirantarun.com/food
Off to rummage the refrigerator for lunch. Let’s hope we all find a squirt of sunshine in the midst of this chilly snow storms. Be safe!

Are you into antiquing? Do you own any antique kitchenware?

 

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{ 33 comments… read them below or add one }

1 Angie@Angie's Recipes February 3, 2015 at 11:25 AM

Looks so refreshing! And as always, great shots, Kiran.
Angie@Angie’s Recipes recently posted..Black Quinoa stuffed Bell Peppers

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2 Kiran February 8, 2015 at 1:25 PM

Thank you so much, Angie 🙂

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3 Rosa February 3, 2015 at 11:35 AM

I love this scale! So beautiful.

An original recipe and delicious edamame dish.

Cheers,

Rosa
Rosa recently posted..SEASON’S GREETINGS

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4 Kiran February 8, 2015 at 1:25 PM

Thanks Rosa 🙂

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5 Kitchen Belleicious February 3, 2015 at 5:51 PM

i love munching down on edamame while i get dinner ready at night. I love the flavor of the orange and sesame added to it. Sweet and crunchy and just perfection.
Kitchen Belleicious recently posted..Pecan Pie Stuffed King Cake + Boudin King Cake

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6 Kiran February 8, 2015 at 1:26 PM

Jessica — me too! I was just staring at boring ol’ steamed edamame and had an epiphany to add orange and sesame 😀

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7 Brandon @ Kitchen Konfidence February 3, 2015 at 7:49 PM

Pretty colors!! And flavors too 🙂
Brandon @ Kitchen Konfidence recently posted..Pasta Puttanesca with Roasted Cauliflower

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8 Kiran February 8, 2015 at 1:29 PM

Thanks so much, Brandon 🙂

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9 Laura (Tutti Dolci) February 3, 2015 at 11:14 PM

Sunshine indeed, I love the citrus twist!
Laura (Tutti Dolci) recently posted..blood orange cookies

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10 Kiran February 8, 2015 at 9:56 PM

Laura — with all the snow up north, it’s time for plenty of sunshine their way 🙂

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11 Carolyn Chan February 4, 2015 at 12:19 AM

I LOVE those scales !! And I love the recipe to jazz up edamame at home.
Carolyn Chan recently posted..Olivia Cassivelaun Fancourt (OCF) – charming French fare in Singapore

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12 Kiran February 8, 2015 at 9:57 PM

And I love your enthusiasm, Carolyn. Thanks 🙂

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13 Sweets February 4, 2015 at 2:12 AM

I am so thrilled to have stumbled upon your food blog today!
Looking forward to reading and enjoying more posts 🙂
Sweets recently posted..Holy Basil, Canley Heights – restaurant review

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14 Kiran February 8, 2015 at 9:59 PM

Sweets, welcome and thank you so much 🙂

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15 Denise Browning@From Brazil To You February 4, 2015 at 7:57 AM

Beautiful,tasty dish and presentation, Kiran!
Denise Browning@From Brazil To You recently posted..Romeo and Juliet Cupcakes

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16 Kiran February 8, 2015 at 10:00 PM

Thank you so much, Denise 🙂

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17 John@Kitchen Riffs February 4, 2015 at 11:44 AM

I love edamame! And this is a great way to use it — lovely recipe. And wonderful pictures — thanks.
John@Kitchen Riffs recently posted..The White Russian Cocktail

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18 Kiran February 8, 2015 at 10:01 PM

Thanks so much, John. Glad you enjoyed this recipe 🙂

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19 Raymund February 4, 2015 at 1:44 PM

Nice and simple appetizer! Good specially this summer season here.
Raymund recently posted..Boysenberry and Custard Danish

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20 Kiran February 8, 2015 at 10:02 PM

Raymund — great about summer over there. It’s still wintery cold over here and this bowl of sunshine is a great motivation 🙂

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21 Choc Chip Uru February 4, 2015 at 2:30 PM

I love the citrusy flavour you have added to the edamame, they are my favourite side dish 😀

Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Eating Day @ Bondi Beach

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22 Kiran February 8, 2015 at 10:05 PM

It definitely adds more flavor to the usual steamed edamame that we all love 🙂

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23 Rebecca@Figs and Pigs February 4, 2015 at 4:53 PM

These edamame look amazing and so colorful. I love your scales and yes there’s nothing I like better than a good rummage around an antique fair or flea market. Vintage kitchenware just has so much more character and is often good quality too.
Rebecca@Figs and Pigs recently posted..Raspberry possets, lemon curd and pistachio thins.

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24 Kiran February 8, 2015 at 10:06 PM

Thanks Rebecca — i’m a sucker for vintage finds 🙂

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25 Lorraine @ Not Quite Nigella February 4, 2015 at 5:23 PM

What a great twist on the regular edamame! And I love that scale too, every piece tells a story 🙂
Lorraine @ Not Quite Nigella recently posted..Love Heart Cookies & A Cookie Giveaway From Me!

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26 Kiran February 8, 2015 at 10:10 PM

Thanks Lorraine 🙂

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27 Carol at Wild Goose Tea February 4, 2015 at 7:59 PM

What a refreshing salad. Of course the colors are brilliant.
Love the photo—but I expect nothing less from you.
Carol at Wild Goose Tea recently posted..Food For Thought #13

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28 Kiran February 8, 2015 at 10:12 PM

Carol, thanks but please don’t have too high of an expectation from me. I might disappoint, occasionally 🙂

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29 Erika February 6, 2015 at 8:56 AM

I love that scale.. this looks delicious!!
Erika recently posted..Warm Molasses Bread… and Love On Freeman Beach

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30 Kiran February 8, 2015 at 10:13 PM

Thanks Erika!

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31 Ashley February 8, 2015 at 4:27 PM

Well that scale is just gorgeous so I can see why you would want to use it all the time! And love this recipe – with the orange?? Amazing.
Ashley recently posted..Chocolate Chip Roasted Strawberry Shortcakes

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32 Kiran February 8, 2015 at 10:16 PM

Thanks Ashley! Can’t go wrong here, with citrus!

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33 Daniela @ FoodrecipesHQ February 9, 2015 at 11:46 AM

I want more edamame in my life. I heard very good things about them 🙂 Love the scale!
Daniela @ FoodrecipesHQ recently posted..How To Get Your Food Photos Accepted By Foodgawker

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