Snacks
Japanese
JapaneseEdamame
Steamed young soybeans served warm in the pod, perfect for squeezing straight into your mouth. The basic version is simply salted, while the ultimate tier finishes them with a charred, garlicky, spiced butter for a punchy izakaya-style snack.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Charred edamame in a garlic, ginger and shichimi butter with a squeeze of lime.
Per serving£1.48
Total cost£5.90
Time18 min
Ingredients for 4
- 450 g fresh or premium frozen edamame in the pod
- 30 g unsalted butter
- 2 cloves garlic , finely grated
- 1 tsp fresh ginger , grated
- 1 tsp shichimi togarashi
- 1 tbsp tamari soy sauce
- 1 lime , juiced
- 1 tsp flaky sea salt
- 1 tbsp neutral oil , for the pan
Method
- Boil the edamame for 3 minutes, then drain thoroughly and pat dry.
- Get a wide frying pan very hot with the neutral oil and char the pods for 2-3 minutes until blistered.
- Lower the heat, add the butter, garlic and ginger and toss for 1 minute until fragrant.
- Pour in the tamari and let it sizzle and glaze the pods.
- Off the heat, add the lime juice and shichimi and toss to coat.
- Pile into a bowl, finish with flaky salt and serve immediately with the spent-pod bowl alongside.
Equipment
- wide frying pan
- saucepan
- colander
The three ways, side by side
Budget
Frozen edamame steamed and tossed with flaky salt.
Better
Edamame tossed in toasted sesame oil, soy and chilli flakes.
Ultimate
Charred edamame in a garlic, ginger and shichimi butter with a squeeze of lime.
