Korean: Soy Balsamic Edamame

By SharonE

Ingredients

• Soy Balsamic Sauce:
• 1 tsp cornstarch
• 2 tbs water
• 1/4 cup dark brown sugar
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 1 pound frozen edamame in pod
• 3/4 cup soy balsamic sauce
• 2 tbs hoisin sauce
• 1 tbs yuzu juice or fresh lime or lemon juice
• 1 tbs korean chili flakes

Preparation

Step 1

Soy Balsamic Sauce:
Stir cornstarch and water until dissolve. Combine sugar, vinegar, soy sauce in small saucepan and bring to boil over medium heat. Stir to dissolve suagar. Stir cornstarch mix to reconstitute and add to pan. simmer over low heat for 3 minutes until thick enough to coat back of spoon. let cool and refrigerate.

Boil edamame in water for 4 minutes until tender. Drain and immerse in ice water.

Whisk together soy balsamic sauce, hoisin, yuzu and chili flakes. Drain edamame and add sauce.