Charred Edamame with Togarashi
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.
Ingredients
- 1 ½ teaspoons shichimi togarashi
- 1 teaspoon black sesame seeds
- ½ teaspoon salt
- 2 tablespoons peanut oil * see note
- 2 cups (310 grams) edamame in the shell, if using frozen, thaw before cooking
Instructions
- 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 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.
- Transfer to a bowl and toss while warm with the togarashi mix.
- 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
Serving: 1/2 cup | Calories: 146kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 265mg | Fiber: 1g