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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.

An angled white bowl filled with charred edamame

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.

A closeup of edamame with a perfect char with specs of togarashi

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.

A white bowl and a wooden bowl filled with charred edamame with some spilling out

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.

Perfect grill marks all over the chicken kabobs served with a side of edamame

If you’ve made these Charred Edamame with Togarashi or any other recipe leave a comment below. I love to hear from my readers!

Yield: 4

Charred Edamame with Togarashi

Cooked edamame in a bowl topped with togarashi spice and black sesame seeds

Edamame are a lovely healthy snack, but when they are charred and mixed with Japanese togarashi pepper and salt, they're taken to whole new level of taste. 

Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes

Ingredients

  • 1 1/2 teaspoons shichimi togarashi
  • 1 teaspoon black sesame seeds
  • 1/2 teaspoon salt
  • 2 tablespoons peanut oil , * see note
  • 2 cups (310 grams) edamame in the shell, if using frozen, thaw before cooking

Instructions

  1. Mix the togarashi, salt and sesame seeds in a small bowl, set aside.
  2. 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.
  3. Spread them 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.
  4. Transfer to a bowl and toss while warm with the togarashi mix.
  5. Serve warm.

Notes

*Note: Peanut oil has a high smoking point so it's good for high temperature cooking, but you could also use vegetable oil

Nutrition Information

Yield

4

Serving Size

1/2 cup
Amount Per Serving Calories 146Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 265mgCarbohydrates 16gFiber 1gSugar 0gProtein 3g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Culinary Ginger
Cuisine: Asian / Category: Appetizers