Sweet & Spicy Edamame Recipe

Boil edamame

Bring 1 liter of water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 3 cups frozen shelled edamame and cook for 3 to 4 minutes until bright green and tender but still slightly firm. Taste one to check doneness.

Drain edamame thoroughly in a colander and shake off excess water. Spread on a sheet tray or plate to cool slightly (1–2 minutes) so they won’t steam and dilute the sauce.

Make sauce

While edamame is boiling, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon light brown sugar, 1 teaspoon sesame oil, 1 minced garlic clove, 1 teaspoon minced fresh ginger and 1 teaspoon gochujang or sriracha (if using) in a small bowl. Whisk until honey and sugar dissolve and mixture is smooth.

Taste sauce and adjust: add a pinch more sugar for sweetness, a few drops more vinegar for brightness, or extra chili paste for heat.

Combine and toss

Heat 1 teaspoon neutral oil in a large skillet over medium-high heat until shimmering. Add the drained edamame and toss 30 seconds to rewarm and coat lightly in oil. Pour the prepared sweet & spicy sauce over the edamame and stir constantly for 1 to 2 minutes, allowing the sauce to thicken slightly and glaze the edamame. Remove from heat as the sauce becomes glossy.

Garnish

Transfer glazed edamame to a serving bowl. Sprinkle 1 teaspoon toasted sesame seeds, 1 teaspoon togarashi, and 2 tablespoons thinly sliced scallions over the top. Serve with lime wedges on the side to squeeze over just before eating.

Serve warm or at room temperature. Leftovers can be refrigerated in an airtight container up to 2 days; reheat briefly in a skillet and add a splash of water to loosen sauce if needed.