Spicy edamame with shichimi togarashi sounds fancy, but it’s actually a really easy, addicting, and healthy snack!
Spicy Edamame with Shichimi Togarashi
On a recent night out for sushi, my husband and I ordered some spicy edamame. I had no idea it would be a decision that would change my life…. okay, too dramatic, but I liked it so much that I asked the waitress what their secret was. She came back from the kitchen with two magical words written on a post-it note: shichimi togarashi. I came to find out that not only is shichimi togarashi fun to say, it’s also a popular Japanese spice blend that’s been around since the 17th century! It’s traditionally used in soups, fried and grilled foods, or just sprinkled over a bowl of rice. It’s a complex flavor that is savory, spicy and citrusy. And it’s perfect on a big bowl of warm edamame!
Edamame are fresh soybeans that are a fantastic source of protein. They’re also rich in vitamins, minerals and fiber. And they’re fun because you get to pop the tender soybeans out of shells as you’re eating. It’s a snack with built in entertainment!
Three Ingredients
You’ll only need three ingredients to make spicy edamame with shichimi togarashi, and two of them are in the recipe name (and, okay, I’m not including the salt). The other ingredient you’ll need is toasted sesame oil. It’s really important to make sure you get toasted sesame oil. It comes in a smaller bottle than regular sesame oil and has a much darker color. It has a rich, toasted, amazing sesame flavor and it also smells divine. You’ll use it as a finishing oil for flavor, and it will also help the seasoning stick to the edamame. You can find it in the Asian section of your local grocery store. Or if you’re in an Asian grocery store, it’s just in the oil section. If you happen to have some sesame chili oil, you can add a dash of that too for a little more heat.
As for the edamame, you can find it in the frozen section of your store with the other veggies. You’ll see edamame in the shell, and already shelled in the frozen section. The shelled edamame are are great for adding to pasta salads and other recipes where you would normally add frozen peas. For this recipe though, get the edamame that are still in the shell.
The one thing you need to know about edamame is that if you don’t salt it, it’s not worth eating. Really! Salt is a key factor to enjoying these soybeans. Kosher salt is what you want to use for it’s larger crystals and slight crunch. If you haven’t started using kosher salt yet, please go buy some. It’s in a big blue box, usually on the lower shelf in the spice section of your grocery store, or you can order it online.
Shichimi Togarashi
Now for the amazing seasoning – those two beautiful words I learned at the sushi restaurant: shichimi togarashi. Sometimes it’s sold as Japanese seven spice, and you can probably find it labeled this way in the spice section of your store. The ingredients can vary a bit by brand, some blends are spicier, or have more citrus flavor, but in general it contains ground red chili, white and black sesame seeds, nori (dried seaweed), dried orange peel, ground ginger and poppy seeds. It’s beautiful and delicious (try sprinkling it on popcorn too!).
Toss it Together
Check the cooking instructions on bag of edamame you purchased. Some require a brief boil in salted water, while others are already cooked and just need to be heated in the microwave. If you have the kind that need to be boiled, salt your water like you would for making pasta – as in heavily salted! Once the water’s boiling, add the edamame and boil for 5-10 minutes. Test one of the pods at 5 minutes. Pop out the soybeans and see if they’re tender. If not, boil for a few more minutes, then test them again.
Once they’re cooked, put the edamame in a bowl and toss them with the sesame oil and togarashi seasoning. Add some kosher salt, taste for seasoning and add a little more if you like. Taste another one – are you amazed?
Dig In
Let’s be honest, this is a messy snack. So get out the napkins, pour yourself a nice cold drink, maybe a Japanese beer or your favorite flavor of La Croix. Something refreshing to counteract the spice. Now it’s time to dig in and destroy that bowl of spicy edamame with shichimi togarashi!
Here’s your excuse to play with your food.
Products I love for spicy edamame with shichimi togarashi:
- If you want a togarashi blend that’s a little more spicy, try this one. It’s my favorite!
- If you want a togarashi blend that’s got a little more of a citrus flavor from the orange peel, try this one from McCormick. You can also probably find it in the spice section in your local store.
- Kosher salt is a must for edamame, but I use it in everything.
- Large, shallow serving bowl so everyone can dig in at the same time.
Disclaimer: any links to products in this post may be affiliate links. This means I would get a small commission if the product was purchased. I only link to products I like and use myself, or are similar to what I use. Thanks for your support!
If you like making three ingredient appetizers, check out this link!
Spicy Edamame with Shichimi Togarashi
Description
Spicy edamame with shichimi togarashi sounds fancy, but it’s actually a really easy, addicting, and healthy snack!
Ingredients
- 1 pound (16 oz) bag of frozen edamame in the shell
- 3–4 tablespoons kosher salt for boiling the edamame, if necessary (check the package)
- 1 tablespoon toasted sesame oil
- 2–3 teaspoons shichimi togarashi seasoning (aka Japanese seven spice)
- 1 teaspoon (or to taste) kosher salt for finishing
Instructions
- Prepare the edamame according to the package directions.
- When the edamame are cooked and hot, drain if necessary, then pour into a large mixing bowl.
- Add the toasted sesame oil, shichimi togarashi seasoning and 1 teaspoon of kosher salt. Toss to combine.
- Taste and add more togarashi or kosher salt to your liking.
- Grab some napkins and dig in!
Notes
Remember the shells are not edible! Set out a discard bowl for people to put the shells in.
