Spicy Garlic Edamame Recipe

Bring water to a boil

In a medium pot, bring 1.5 liters of water to a rolling boil with 1 tablespoon kosher salt.

Cook edamame

Add 1 cup frozen edamame (shelled or in-pod) to the boiling water. Return to a boil and cook for 3–5 minutes for shelled edamame or 4–6 minutes for in-pod, until bright green and tender but still slightly firm.

Drain and shock

Drain the edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath to stop cooking. Drain thoroughly and set aside in the colander so excess water drains off.

Infuse oil with garlic and chili

In a small skillet or saucepan over medium-low heat, add 2 tablespoons neutral oil. When shimmering (not smoking), add the 4 minced garlic cloves and 1 teaspoon red pepper flakes. Cook gently, stirring, for 1–1.5 minutes until the garlic is fragrant and just starting to turn pale gold. Do not let it brown or burn.

Combine flavorings

Remove the skillet from heat. Stir in 1 teaspoon shichimi togarashi, 1 tablespoon light soy sauce, 1/2 teaspoon rice vinegar, 1/2 teaspoon granulated sugar, 1/2 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, and 1/4 teaspoon freshly ground black pepper. Taste and add salt to your preference (start with a pinch if needed). The warm oil will bloom the spices and meld the flavors.

Transfer the drained edamame to a mixing bowl while still slightly warm. Pour the garlic chili sauce over the edamame and toss thoroughly to coat every piece. If using in-pod edamame, toss gently so the pods are coated; for shelled, ensure the beans are evenly dressed.

Taste and adjust seasoning: add a splash more soy sauce for saltiness, a pinch more shichimi for heat, or a squeeze of lemon/lime for brightness.

Transfer to a serving bowl and sprinkle with sliced scallions and an extra pinch of toasted sesame seeds. Serve warm or at room temperature with lemon/lime wedges on the side.