Edamame with Toasted Garlic and Chili-Infused Soy

Place the frozen edamame in a steamer basket over boiling water and steam for 5-6 minutes until the beans are bright green and tender.

While the pods steam, heat a small non-stick pan over medium-low heat.

Add the minced garlic and sauté until fragrant and lightly golden, being careful not to burn it.

Stir in the shoyu and mirin, allowing the liquid to bubble and reduce slightly into a savory, syrupy glaze for about 1 minute.

Toss the steamed edamame pods directly into the pan, coating them thoroughly in the aromatic sauce.

Transfer to a bowl, ensuring the garlic bits cling to the pods, and serve immediately while steaming hot so the flavors of the fermented soy and sweet mirin can be savored as you pop the beans from the shells.