Charred Edamame with Togarashi
Edamame are a lovely healthy snack, but when they are charred and mixed with Japanese togarashi pepper and salt.
This snack is so easy to make because you can buy the edamame in just about every grocery store these days.
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.
One of the food items on the happy hour menu was charred edamame. Edamame are my favorite food to snack on so I had to order them. Wow, I’d never had them prepared this way.
I found out what the seasoning was that was on them and it was 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.
This edamame recipe was part of a delicious lunch I made the other day along with a carrot fennel salad and teriyaki chicken skewers.
- 1 1/2 teaspoons shichimi togarashi
- 1 teaspoon black sesame seeds
- 1/2 teaspoon salt
- 2 tablespoons peanut oil , * see note
- 2 cups edamame in the shell, if using frozen, thaw before cooking
- Mix the togarashi, salt and sesame seeds in a small bowl, set aside.
- Heat the olive oil in a large sauté pan or wok over medium high heat.
- Add the edamame and toss to coat with the oil.
- Spread then out in the pan into a single layer and allow to sit in the pan for 30 seconds so they can char, then toss until all edamame are evenly charred.
- Transfer to a bowl and toss while warm with the togarashi mix.
- Serve warm.
*Note: Peanut oil has a high smoking point so it's good for high temperature cooking, but you could also use vegetable oil
Serving Size1/2 cup
Amount Per Serving Calories 199Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 269mgCarbohydrates 15gFiber 5gSugar 2gProtein 11g
If you’ve made this Charred Edamame with Togarashi or any other recipe leave a comment below. I love to hear from my readers!