Edamame with chili-garlic salt
13 min · 12 g protein · 145 cals / serving
The izakaya bowl you pick at with your fingers: steaming edamame pods tossed in sizzling garlic, chili and a few drops of toasted sesame oil, then showered with flaky salt and lime. You drag each pod through your teeth and the garlicky salt comes with it.
Ingredients
- 14 oz frozen edamame in the pod edamame, the beans inside weigh about 200 g
- 3/4 tsp sesame oil, toasted
- 3 cloves garlic, finely chopped
- 3/4 tsp red pepper flakes, or Korean chili flakes
- 1/4 tsp salt, flaky sea salt
- 1/2 lime, cut into wedges
Steps
- Boil the edamame in well-salted water for 4–5 minutes, until the beans inside are tender. Drain well and shake dry.
- Warm the sesame oil in a wide pan over medium heat. Add the garlic and chili flakes and fry for 30–60 seconds, stirring, until the garlic is pale golden and smells toasty; do not let it brown or it turns bitter. Tip in the hot edamame and toss for a minute so every pod is coated.
- Pile into a bowl, scatter the flaky salt over and squeeze a lime wedge on top. Eat by pulling the beans out of the pods with your teeth; keep a second bowl for the empty pods.
Good to know
Shelled edamame instead?
Use 1 1/3 cups frozen shelled edamame and boil for 3 minutes. It is easier to eat with a spoon at your desk, but you lose the salty pod you suck on, which is half the fun.
More heat?
Add a teaspoon of chili-garlic sauce with the garlic, or finish with a pinch of togarashi. A teaspoon of soy sauce in the pan instead of half the salt gives a deeper, savoury edge.
Alternative
Per
- Calories
- 129
- Protein
- (34%)
- 11 g
- Fat
- (43%)
- 6 g
- Carbohydrates
- (24%)
- 10 g
- of which sugar
- 2 g
- Fiber
- 5 g
- Sodium
- 178 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 291 kcal goes into the pot and 230 g of ingredients comes out as about 225 g of food: 129 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.