Behind the Dish

Most places keep it simple—boil edamame, toss on some salt, call it a day. Of course, we had to make it the most complicated dish. We start by slow-cooking garlic and shallots in olive oil, building an aromatic base. Whole rosemary and sage get fried until crispy, then everything hits a blazing hot wok—edamame seared, seasoned with butter, salt, and a touch of sugar, finished with those crispy herbs. Messy, addictive, worth it.