Sesame Spiced Edamame
This delicious spicy edamame recipe takes less than 10 minutes to make. It's made with toasted sesame oil and Schichimi Togarashi (Japanese 7 Spice). You can make it as spicy as you'd like. Serve this high protein dish as an appetizer, side, or snack. (Vegan, Gluten Free)
- 4 cups frozen edamame in pods ((1) 17 oz / 500 g bag)
- ½ to 1 teaspoon toasted sesame oil
- ½ to 1 teaspoon Shichimi Togarashi (see note 1)
- ¾ teaspoon toasted sesame seeds (black or white)
- ½ to 1 teaspoon coarse salt
Boil edamame: Bring a large pot of salted water to boil over medium-high heat. Add edamame and cook until tender, 4 to 5 minutes. Drain edamame.
4 cups frozen edamame in pods
Season edamame: Transfer edamame to a large bowl. Add sesame oil and toss to coat. Sprinkle with Shichimi Togarashi, sesame seeds, and salt. Toss to coat. Taste and adjust seasonings (see note 2).
½ to 1 teaspoon toasted sesame oil, ½ to 1 teaspoon Shichimi Togarashi, ¾ teaspoon toasted sesame seeds, ½ to 1 teaspoon coarse salt
- Shichimi Togarashi: A Japanese spice blend that typically includes red chili pepper, sesame seeds, orange peel ginger, seaweed, and a few other ingredients. Shichimi is often sold in small cylindrical glass containers (often with a red lid). Look for it at Asian markets, at well stocked grocery stores, or online. Adjust amount based on your spice preference.
- Storage/make ahead tips: Store extras in an airtight container for up to 4 days. The salt granules will dissolve over time, so season with salt just before eating, if you can. Edamame can be eaten warm or cold. Once refrigerated, we recommend just enjoying them cold!
Calories: 127kcal | Carbohydrates: 10g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 741mg | Fiber: 5g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg