These days, edamame adorns sushi menus as a popular appetizer before the main course. It usually comes dressed with some salt — which is tasty enough on it own. But our tastebuds went wild when we tried the spicy “yama-mame” version at Yuki Yama Sushi.
This unique twist on edamame features a delicious trifecta of flavors: it’s a combination of sweet, salty and spicy — and completely delicious. Find it on the menu at the sushi hot spot on Main Street, or heat up your own with this recipe straight from the source.
P.S. If you have a favorite dish from a Park City restaurant you’d love to learn how to make at home, “ask for it!” Contact us on Facebook or Instagram and tell us what dish you’re dying to recreate.
- 1 1/2 teaspoon sesame oil
- 1 teaspoon garlic, crushed
- Pinch of salt and black pepper
- Togarashi, to taste
- 1 tablespoon cherry preserves
- 3 cups edamame in pods
- Heat oil on low for about 1 minute.
- Add all remaining ingredients to pan for about 45 seconds or until edamame are warmed throughout.
- Increase togarashi for more spice.