Edamame With Chilli + Garlic Salt Recipe

Bring water to boil

In a medium saucepan, bring 4 cups of water to a rolling boil. Add 1 tablespoon coarse sea salt to the water.

Cook edamame

Add 1 cup frozen edamame (in pods) to the boiling salted water. Return to a boil, then cook for 3–5 minutes until pods are tender and bright green. Taste one pod to check doneness.

Drain and dry

Drain the edamame in a colander and shake off excess water. Return to the saucepan or a warm bowl and let sit 1 minute to steam off excess moisture so oil and seasoning will adhere.

Mix dry seasoning

While the edamame cooks, combine 1 teaspoon fine sea salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame seeds (optional), and 1/4 teaspoon freshly ground black pepper in a small bowl. Stir until evenly distributed.

Toast sesame seeds (optional)

If using untoasted sesame seeds, heat a small dry skillet over medium heat and toast seeds 1–2 minutes, stirring, until fragrant and lightly golden. Allow to cool, then add to the seasoning mix.

Toss oil with edamame: Drizzle 1 teaspoon extra-virgin olive oil or toasted sesame oil over the warm drained edamame. Using two spoons or your hands, toss the pods so they are lightly coated with oil.

Season: Sprinkle the prepared chilli + garlic salt evenly over the oiled edamame. Toss again so the seasoning clings to the pods. Start with about half the seasoning, taste, and add more if desired.

Serve: Transfer seasoned edamame to a serving bowl. Serve warm with lime wedges on the side for squeezing (optional). To eat, squeeze pods to pop beans into mouth and discard shells.

Make-ahead/storing note: Any leftover seasoning can be stored in an airtight container for up to 2 weeks. Leftover cooked edamame can be refrigerated up to 3 days; reheat briefly in a skillet or microwave and re-season before serving.