350g frozen edamame in shells
3 tbsp red miso paste
1 tbsp sambal oelek chili paste
2 tsp sake
1 ½ tsp soy sauce
1 ½ tsp mirin
½ tsp coconut sugar
½ tsp sesame oil
Bring a pot of salted water to a boil. Cook frozen edamame for about 45-60 seconds.
Whisk together miso, sambal, sake, soy sauce, mirin and coconut sugar until smooth.
Heat sesame oil in a wok over medium-high heat.
Add miso mixture and stir until heated through.
Add cooked edamame and toss to coat all.