Garlic chilli edamame are the perfect snack. Especially when you can have a bag frozen in your freezer for moments when you want a delicious spicy and garlicky snack in quick time. The edamame have the most fantastic flavour. Garlic fried in butter till golden, with a seasoning of soy, chilli and sesame oil. You are going to love these babies.
Garlic Chilli Edamame are quickly blanched then drained. In the same pan toss them with some butter, add a healthy amount of chopped garlic, some togarashi or chilli, soy and sesame oil and you are good to go.
These beans are honestly so darned tasty you’ll want to just eat the whole bowl by yourself!
Edamame beans are now widely available either in their pods or shelled. They are available in the freezer section of supermarkets. They are economical, and are an excellent source of protein, iron and calcium.
Shichimi togarashi is a spicy powdered assortment of dried chilli peppers and other seasonings. Ingredients include red chilli pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed.
Togarashi is widely available in main and Asian supermarkets and is well worth seeking out. If not available use some ground chilli instead.
Watch How To Make Garlic Chilli Edamame
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What’s your favourite way to eat edamame?
We would love to hear from you in the comments below when you make these very moreish garlic chilli edamame.
Garlic Chilli Edamame
Whip up a batch of these garlic chilli edamame in no time and sit back and pat yourself on the back. You don't even have to leave the house for your favourite Japanese restaurant.
These are so good you'll want to cook some zucchini, asparagus or bok choy the same way. Absolutely delicious!
- 400g (14 ounces) frozen edamame beans in their shell
- 60g (2 ounces) butter, cubed
- 3 tablespoons finely chopped fresh garlic
- 1 teaspoon togarashi or 1/2 teaspoon chilli powder
- 1/4 cup light soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons black or white sesame seeds - optional
- add water to a wok or frypan and bring water to the boil then add edamame
- when the water comes back to the boil drain edamame
- heat a large wok or frypan over medium-high heat till hot
- add drained edamame beans and toss for 30 seconds
- toss in butter cubes and stir for 1 minute
- add garlic and toss for 2 minutes
- add togarashi or chilli, soy, sesame seeds and sesame oil tossing for a minute or so
- serve and enjoy
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Coopers handy work for the day.
So picture this, after months of dry weather the grass is crisp and dead underfoot, then comes the rain and where once we had dirt we now have a carpet of grass. Cooper clearly doesn’t like grass, in just one afternoon he has remodelled the back step area and then….. to finish his handy work Cooper decides to tap dance with muddy paws across the verandah.