Teriyaki Chicken with Firecracker Edamame
Glossy teriyaki chicken over rice, with a side of sweet-heat firecracker edamame in the pod. Made with Roast'd Cool Beans.
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Miso-Glazed Salmon with Firecracker Edamame
Made with Roast'd Cool Beans — Firecracker Edamame.
Ingredients
- 1 pack Roast'd Cool Beans (Firecracker Edamame) — served on the side, in the pod
- 2 salmon fillets
- 2 cups steamed rice
- 2 tbsp white miso
- 1 tbsp honey
- 1 tbsp soy sauce
Procedure
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Make the glaze
Whisk together the miso, honey, and soy sauce.
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Glaze and bake
Coat the salmon and bake at 200°C (390°F) for 10–12 minutes, then broil 1–2 minutes until caramelized.
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Cook the edamame
Air-fry the Cool Beans for 3–5 minutes until hot and blistered — keep the pods whole.
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Plate
Serve the salmon over rice with the firecracker edamame in the pod on the side, to pop and eat by hand.
More recipes
Beef Bulgogi with Firecracker Edamame
Sweet-savory Korean beef bulgogi over rice, with a side of sweet-heat firecracker edamame in the pod. Made with Roast'd Cool Beans.
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Shoyu Ramen with Firecracker Edamame
A cozy soy-based shoyu ramen with a soft egg, and a side of sweet-heat firecracker edamame in the pod. A meat-free bowl. Made with Roast'd Cool Beans.
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