How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1/4 cup sesame seeds
Four 14-ounce packages frozen edamame in the pods
4 tablespoons unsalted butter, melted
1 tablespoon Asian sesame oil
2 teaspoons Asian chili-garlic paste
2 teaspoons Asian sweet chili sauce
1 tablespoon salt
Preheat the oven to 350°. Spread the sesame seeds in a pie plate and bake for about 5 minutes, until lightly browned and fragrant.
Bring a large pot of generously salted water to a boil. Working in batches, add the edamame to the pot and cook until just tender, about 5 minutes; use a wire skimmer to transfer each batch to a large bowl. Pat the edamame dry.
In a small bowl, whisk the melted butter with the toasted sesame seeds, sesame oil, chili-garlic paste and sweet chili sauce. Pour the sauce over the edamame, season with the salt and toss well. Transfer to a platter and serve.