Spicy Edamame Recipe
Large soybeans steamed and lightly salted. Served spicy, in the pod.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spicy Edamame
Method
Spicy Edamame
- 1
Thaw/Prepare
If using frozen edamame, rinse briefly under cool water to remove any ice crystals. Measure 1 cup of frozen edamame; no need to fully thaw.
- 2
Steam
Place 1 cup edamame in a steamer basket set over 1 cup simmering water in a saucepan (water should not touch the edamame). Cover and steam over medium-high heat for 5–6 minutes until pods are bright green and tender when squeezed. Alternatively, put edamame in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 2–3 minutes. Drain well.
- 3
Salt Immediately
While the edamame are hot, sprinkle 1 teaspoon kosher salt over them and toss or shake in the steamer basket/bowl to distribute. The heat helps the salt adhere.
- 4
Make Spicy Sauce
In a small bowl, combine 1 tablespoon neutral oil, 1/2 teaspoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon Sriracha, 1/4 teaspoon red pepper flakes, 1 finely minced garlic clove, and 1/2 teaspoon fresh lime juice. Whisk briefly until blended.
- 5
Toss with Sauce
Transfer the hot, salted edamame to a mixing bowl or large plate. Pour the spicy sauce over the pods and toss thoroughly so the pods are evenly coated. The residual heat will slightly cook the garlic and bloom the chili flavors.
- 6
Finish and Serve
Taste and adjust: add flaky finishing salt to taste if desired. Sprinkle 1 teaspoon toasted sesame seeds over the edamame. Serve immediately, in the pod, with a small bowl for discarded pods.