Simple & Succulent Edamame

Usually sprinkled with sea salt, these soybean pods are spiced with a Japanese seasoning salt known as Schichimi Togarashi. Tossed with soy sauce and a bit of sugar, you won't be able to eat just one.

Course Side Dish

Cuisine Japanese

Keyword edamame, vegan

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 99kcal

Author Agile Test Kitchen

Ingredients

1/2 lb edamame in pods frozen
1 Tb salt

Dressing

2 Tb soy sauce or tamari
2 Tb sugar or other sweetener
2 Tb water
1 tsp shichimi togarashi or red chili flakes of choice

Instructions

Bring 8 cups of water to a boil.
Stir together dressing ingredients in a large bowl. It should be large enough to hold the edamame once cooked.
Add salt to boiling water. Add frozen edamame and cook for 3-4 minutes, until beans are tender and warmed through.
Drain water. Add edamame to bowl with dressing and toss gently. Serve warm or at room temperature.

Notes

Try serving these instead of bread as a starter. Much healthier, less carbs, and not so filling.
Omit the chili flakes if you don’t have or don’t want to buy them, but they really add a nice little kick to punch up the sweet soy flavors.
These do taste best when you toss the sauce with the hot edamame after cooking to better soak up the sauce.
Add salt to the boiling water. It will help add flavor to them.
Don’t forget to serve with an empty bowl nearby that people can throw their pods in.
Keep for up to 3 days in the fridge, but the edamame will start to discolor and turn brown.

Nutrition