Simon Kitchen & Bar Wok-Charred Edamame
By Todd Wilbur
In 2008 Chef Kerry Simon packed up his knives at the Hard Rock Casino and Hotel and moved to the Palms Place tower at the Palms. The new restaurant features some of the same comfort food favorites as the old joint, such as truffled macaroni and cheese, and cotton candy, but Kerry has added a sushi bar and a broader menu which includes breakfast and lunch. There is also a must-try Sunday brunch with bottomless bloody mary's, where you may be eating alongside the likes of Avril Lavigne or Hugh Hefner and his girlfriends. A popular pick from the appetizer menu is this delicious edamame starter: soybeans are cooked over high heat in a wok until blackened, then tossed in fresh lime juice and a Japanese 7-spice seasoning called shichimi togarashi. Togarashi is a spicy blend of orange peel, sesame seeds, seaweed and chili that you can purchase in most Asian markets or online. The blend usually doesn't include salt, so you'll have to add some of that as well before you dig in. Or, you can use Szechwan seasoning such as one made by Sun-Bird that's found in most grocery stores where the Asian foods are stocked. These blends will usually have salt in them, so you probably don't need to add additional salt if you use the Szechwan seasoning. You'll want to cook these in a wok that's been preheated over a flame on a gas stove, or you can use a cast-iron skillet that's been preheated for about 10 minutes—you should see a lot of smoke when you drop the beans in the pan. Turn on the vent over your stove before you start cooking unless you feel the need to test your smoke detectors.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 1/2 pound frozen edamame, thawed
- 1 tablespoon light olive oil
- Juice of 1 lime
- 1 teaspoon shichimi togarashi (Japanese 7-spice) or Szechwan seasoning salt
- Do This
Restaurant/BrandSimon Kitchen & Bar
1. Preheat a wok or cast iron skillet over medium/high heat for several minutes until hot.
2. Toss the edamame in the olive oil in a small bowl until all of the beans are coated with oil, and then use your hands to remove the edamame from the bowl and drop them into the pan (don't dump the bowl into the pan or you will add the excess oil). Cook the edamame for 4 to 5 minutes or until the pods of the beans are blackened in spots. Stir the beans every minute or so.
3. Use tongs to remove the beans from the pan and drop them into a clean bowl. Pour lime juice over the edamame, and toss. Add seasoning, salt to taste (if using togarashi—about 1/8 teaspoon), toss again, and serve.
Serves 2 to 4 as an appetizer.
Tidbits: To eat edamame, squeeze the beans from a pod directly into your mouth and then toss out the pod. The charred pods may look tasty, but you don't want to eat them.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.