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Ogden Restaurant Week with Tona

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Chef Tony Chen from Tona Sushi joined us on the show today to help celebrate Ogden Restaurant Week happening through April 17th along with a Sauté Garlic Edamame recipe. People can get involved with ORW by visiting Tona at 210 25th St. in Ogden. For more information visit ogdenrestaurantweek.com

Sauté Garlic Edamame Garlic Edamame Sauce:

  • ¼ cup soy sauce
  • 1/8 cup mirin (cooking wine)
  •  ½ teaspoon minced garlic
  •  ½ teaspoon Sriracha chili sauce.
  •  Mix all ingredients together

Preparing the Edamame:

  • Boil a pot of water, enough to cover the Edamame.
  • Once the water is boiled, put in the Edamame.
  • Boil for about 5-10 minutes and drain the Edamame. (Boil time can vary base on how soft you like the bean to taste.)

Sauté Garlic Edamame:

  • Heat the sauté pan at high heat.
  • Add in 1 tablespoon of butter or vegetable oil.
  • Add in 1 teaspoon of minced garlic.
  • When butter start to bubble, add in one and a half cup of Edamame.
  • Add in a pinch of salt, a pinch of black pepper, a pinch of hondashi for flavor. Omit the hondashi if for vegetarian.
  • Toss the Edamame.
  • Add in 4 teaspoon of Garlic Edamame Sauce.
  • Toss the Edamame and enjoy.

Restaurant: Tona Sushi
210 25th St, Ogden, UT 84401
801-622-8662
Hours:

  • Sunday - Monday Closed
  • Tuesday-Thursday 11:30AM- 2:30 PM, 5-9:30PM
  • Friday-Saturday 11:30AM- 2:30 PM, 5-10PM
    Recipe and menu item presented: Sauté Garlic Edamame
    Presenting Chef: Tony Chen

For great Facebook and Instagram gift card giveaways follow Tona at @Ogden.Restaurant.Week