Steps

1. Prepare the marinade for the pickled edamame. In a small pot, combine 200ml water, 1 tsp sugar, 2 tbsp Shiro Dashi (White Soy Sauce Base), and 1.5 tsp soy sauce. Heat until boiling. Once boiling, remove from heat and let cool. (Key Tip!) The marinade must be thoroughly cooled to prevent overcooking the edamame.
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2. If using edamame still on the pods, cut the beans from the stems. This helps the marinade penetrate better.
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3. Lightly rinse the edamame and pat them dry.
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4. Sprinkle the edamame with 1/2 tbsp salt (not included in the recipe measurements) and rub vigorously to remove any fuzz. (Key Tip!) Coarse salt works best for removing fuzz.
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5. Thinly slice 1 clove of garlic and remove the germ. (Key Tip!) Always remove the garlic germ to avoid bitterness.
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6. Bring a pot of water to a rolling boil. Add the salted edamame and boil for 4 minutes. (Key Tip!) Boiling with salt helps the edamame retain their vibrant color.
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7. Once boiled, drain the edamame thoroughly using a sieve or colander. Transfer to a container and wipe off any excess moisture.
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8. Add the sliced garlic to the container and pour the cooled marinade over the edamame. Ensure the edamame are fully submerged, using a piece of paper towel on top if necessary.
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9. Let cool to room temperature, then refrigerate for at least 1 hour to marinate.
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10. For the garlic stir-fried edamame, cut the beans from their pods.
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11. If the edamame are dirty, give them a quick rinse and pat them dry.
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12. Sprinkle the edamame with 1/2 tbsp salt (not included in the recipe measurements) and rub vigorously to remove any fuzz.
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13. Bring a pot of water to a boil. Add the salted edamame and boil for 3 minutes. (Key Tip!) Adjust boiling time to your preference (add 1 minute for softer beans).
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14. Cut 2 cloves of garlic in half, remove the germ, and mince. (Key Tip!) Always remove the garlic germ to prevent bitterness and burning.
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15. Cut 1 chili pepper in half, remove the seeds, and slice into rings.
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16. Drain the boiled edamame.
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17. Heat 1 tbsp olive oil in a frying pan. Add the minced garlic and cook until fragrant.
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18. Once fragrant, add the drained edamame, sliced chili pepper, and 1 tbsp cooking sake (rice wine). Stir-fry for about 1 minute to cook off the alcohol. (Key Tip!) Add chili peppers with the edamame to prevent them from burning.
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19. Season with 2 pinches of Crazy Salt and black pepper to your liking. Stir-fry briefly and serve.
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