Charred Edamame Recipe

Name: Seito Sushi Sand Lakes CHARRED EDAMAME Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cups fresh or frozen edamame in pods; 4 cups water (for parboiling, if using frozen); 1 tbs coarse kosher salt (for boiling and to taste); 1 tbs neutral oil (canola, grapeseed, or light olive oil); 1 tsp soy sauce (or tamari for gluten-free); 1 tsp toasted sesame oil; 1 tsp fresh lime juice; 1 tsp garlic, finely minced; 1 tsp ginger, finely grated; 1 tsp red pepper flakes (or togarashi for more complex heat); 1 tsp sesame seeds, toasted; 0.25 tsp finishing flaky sea salt (optional); 1 tbs fresh cilantro or scallion, thinly sliced (optional)

Inspired by Seito Sushi Sand Lake

Time20m

Serves2

Make Charred Edamame Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Edamame

1 cups fresh or frozen edamame in pods

4 cups water (for parboiling, if using frozen)

1 tbs coarse kosher salt (for boiling and to taste)

Seasoning & Finish

1 tbs neutral oil (canola, grapeseed, or light olive oil)

1 tsp soy sauce (or tamari for gluten-free)

1 tsp toasted sesame oil

1 tsp Fresh lime juice

1 tsp garlic, finely minced

1 tsp ginger, finely grated

1 tsp red pepper flakes (or togarashi for more complex heat)

1 tsp Sesame seeds, toasted

1/4 tsp finishing flaky sea salt (optional)

1 tbs fresh cilantro or scallion, thinly sliced (optional)

Method

Prepare Edamame

If using frozen edamame

Bring 4 cups water and 1 tablespoon coarse kosher salt to a boil in a medium pot. Add frozen edamame pods and cook 2 minutes to defrost and slightly tenderize (do not overcook). Drain in a colander and immediately rinse briefly under cold water to stop cooking. Shake off excess water.

If using fresh edamame

Rinse pods and trim any stems. No parboil required; pat dry before charring.

Char & Finish

Heat a heavy skillet (cast-iron preferred) over medium-high to high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Add the drained and patted-dry edamame to the hot skillet in a single layer. Let sit, undisturbed, 1 to 2 minutes so pods blister and char on one side. Toss or stir and continue cooking another 2–3 minutes until pods have blistered spots and are heated through. Total char time will be about 3–5 minutes depending on heat and pan.

While edamame chars, combine 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon fresh lime juice, 1 teaspoon finely minced garlic, 1 teaspoon grated ginger, and 1 teaspoon red pepper flakes in a small bowl. Stir to make a loose sauce.

When edamame is nicely charred, remove skillet from heat. Immediately drizzle the sauce over the hot pods and toss quickly to coat evenly. The heat will mellow the raw garlic and ginger and help the soy and sesame flavors adhere.

Transfer edamame to a serving bowl. Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion or cilantro over the top. Taste and finish with flaky sea salt (about 1/4 teaspoon) if additional salt is desired.

Serve warm as a finger food—squeeze extra lime over if desired. To eat, pop the beans from the pods directly into your mouth and discard the shells.