Edamame: Soy Honey Vinegar
By Lishka DeVoss

Cut in half or double this recipe. Very flexible.

INGREDIENTS

1 cup shelled edamame (boil first if using frozen)
1 tbsp Soy Honey Vinegar Sauce (see below)
1 tsp sesame oil (plain or toasted)
1 tsp Togarashi
1 tsp black sesame seeds (optional)

PREPARATION

1. Over medium heat, preheat a small sauté pan.

2. Add edamame; when sizzling add Soy Honey Vinegar Sauce and Togarashi; toss and let sizzle 1 to 2 minutes.

3. Turn off heat; add sesame oil and black sesame seeds; toss in pan.

4. Serve room temperature.

Sauce: Soy Honey Vinegar
By Lishka DeVoss

Cut in half or double this recipe. Very flexible.

YIELD 1/3 cup

INGREDIENTS

2 tbsp honey
2 tbsp soy sauce
1.5 tsp sherry vinegar
1/2 tsp rice vinegar

PREPARATION

Heat the honey slightly to make it runny and then add the rest and whisk together.

NOTE: This sauce keeps well (a month or more) refrigerated in a glass container with a tight-fitting lid. This sauce is an excellent addition to many dishes, for example:
• cold tofu topped with chopped scallions
• sushi
• stir-fries

Updated 2022-05-05

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