Charred Edamame with Togarashi
Edamame are a lovely healthy, vegan snack, but when they are charred and mixed with Japanese togarashi pepper and salt, they are even better. Pan fried and slightly blistered in a heavy pan or wok to bring out a delicious, smokiness to the beans.
Over the holiday’s I visited Scottsdale Arizona. The evening before Christmas eve, my husband and I went for sunset drinks at Sanctuary on Camelback Mountain. This is the view I enjoyed of Mummy Mountain while sipping on my cocktail and snacked on the most delicious edamame that inspired this recipe.
Edamame are one my favorite foods to snack on but wow, I had never had them prepared this way and I had to re-create this for myself at home. But first, I had to find out what made them so good.
I found they were seasoned with Japanese shichimi togarashi. A seven flavor chili pepper seasoning that is not too spicy, with ingredients like red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed.
After a successful re-creation at home, I served them as part of a delicious lunch I made the other day along with a carrot fennel salad and teriyaki chicken skewers.
If you’ve made these Charred Edamame with Togarashi or any other recipe leave a comment below. I love to hear from my readers!