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Edamame with Chili Salt

Photo: Jim Henkens

BY Mark Bittman

PUBLISHED October 6, 2024

Boiled or steamed in-shell edamame with salt is a classic Japanese snack that’s become super-popular here too. Few finger foods are simpler to make or eat. After they’re cool enough to handle, you eat them by squeezing the beans from the shells as you would a tube of toothpaste – only they go directly into your mouth.

 

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Edamame with Chili Salt

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Makes 4 servings 1x

Units Scale

Ingredients

  • Salt
  • 2 teaspoons chili powder
  • 1 1/2 pounds edamame in their pods (fresh or frozen)
  • 1 tablespoon sesame oil

Instructions

Prep | Cook

Bring a medium pot of water to a boil and salt it.

Combine 2 teaspoons chili powder and 1 teaspoon salt in a bowl.

When the water boils, add 1 1/2 pounds edamame and cook until they’re hot all the way through and you can pierce a bean with a fork, 3 to 5 minutes, depending on the beans.

Drain well, toss with 1 tablespoon sesame oil and the chili salt, and serve hot or warm.

– Recipe from How to Cook Everything Fast: Completely Revised and Updated 

Recipe variations

Microwaved Seasoned Edamame
Works for the main recipe and either of the following variations. Put the beans in a covered microwave-safe dish with 1/4 cup water. Cook on high, checking and stirring every minute or so until they’re hot and plump, usually just 2 or 3 minutes.

Sesame Edamame
Omit the chili powder. While the edamame cook, toast 3 tablespoons sesame seeds in a small dry skillet over medium heat, shaking almost constantly until golden, just a couple minutes. When the beans are tender, toss them with the sesame oil, seeds, and salt.

Garlicky Edamame
Omit the chili powder. While the water comes to a boil, peel and chop 4 large cloves garlic; add them to the pot with the beans. Use a strainer to drain the edamame so you capture the bits of softened garlic too. Toss with the sesame oil and salt before serving.

 

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