Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spicy edamame Recipe
It is a copycat of the spicy edamame you get at trendy Japanese eating places, a regular order for pre-dinner snacking. The ultimate recipe to finish the fusion Japanese menu I shared earlier this week, simply in time for the weekend!
No outing to a fusion Japanese restaurant occurs with no bowl of edamame to begin. Whereas I wouldn’t flip down a bowl of standard plain salted edamame, if Spicy Edamame is on provide, I’ll pounce on it. Which ought to shock nobody, given my love of huge, daring flavoured meals!
However – I at all times cringe after I see the worth. It’s normally over $10 for a small bowl whereas it prices simply over $3 for an entire bag of frozen edamame and fewer than $1 to make the sauce!
So, right here is my copycat of Spicy Edamame, the kind that you simply see on the menu of contemporary Asian eating places. Serve it as a snack – it goes with every little thing: sake, wine, beer, cocktails!
For a conventional Japanese model, the plain salted selection, right here is the recipe on my mom’s web site, RecipeTin Japan.
Right here’s what you should make this spicy edamame.
Frozen edamame
As of late, frozen edamame is definitely discovered within the frozen vegetable or Asian part of standard grocery shops. Search for packets which can be not brined (ie pre salted) because it’s higher to regulate salt ranges your self. Additionally, be sure you get edamame that’s within the pods (quite than shelled ie soy beans faraway from the pods) as a result of the entire level of this dish is to suck the soy beans out of the sauce coated pods!
For extra recommendations on selecting the right edamame and background data, see my mom’s conventional Japanese salted Edamame recipe right here.
spicy garlic sauce for edamame
It took a couple of goes to get the steadiness of flavours proper. I discovered that utilizing a fundamental mixture of soy + chilli paste + sesame oil was only a bit flat and boring. A contact of mirin and miso paste went a protracted option to resolve this. However don’t fear, there are simple substitutes for each of those.
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Sambal oelak – a chilli paste that’s comprised of recent chillies with a little bit of salt and vinegar. It’s mildly spicy. Regardless that it’s not Japanese, I like to make use of this for spicy edamame for the color and flavour it provides. Substitute with any chilli paste you’ve got, or sriracha – simply begin with a bit and add extra on the finish to get the spiciness to the extent you need.
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Japanese soy is a bit more delicate in flavour than Chinese language soy nevertheless it’s wonderful to make use of any all-purpose or mild soy soy sauce. Don’t use darkish soy (too sturdy, it’ll destroy the dish) or candy soy (too candy). See right here for extra about various kinds of soy sauces.
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Mirin – syrupy candy Japanese cooking wine comprised of rice that provides depth of flavour into the sauce. Important elements in Japanese cooking (actually utilized in each second dish). Discover it within the Asian part of grocery shops or Asian shops. Substitute with: 2 teaspoons honey plus 1/4 cup chicken or vegetable inventory, and simmer sauce for longer.
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Grapeseed oil – It is a very flavourless oil which makes it a great alternative once you need different flavours to shine via. Substitute with different pure flavoured oil – canola, rapeseed, vegetable or peanut oil.
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Garlic – finely minced with a knife (not a crusher, it’s too moist and pasty to be sautéed)
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Miso paste – Simply 1/4 tsp supplies flavour and salt into the sauce and likewise thickens it so the sauce clings to the edamame. Any kind is ok – white, pink, saikyo miso and many others. Substitute: add an additional pinch of salt.
Non spicy model – See recipe notes for a Honey Soy kid-friendly various.
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Cook dinner the edamame from frozen in salted boiling water for two minutes. NOTE: Many packets will instruct to boil for five minutes. That’s not needed because the edamame is already pre-cooked, and it additionally dulls the inexperienced color. Additionally, some packets will embody microwave or steaming instructions which you can too use. I choose to boil in calmly salted water for somewhat additional seasoning on the pores and skin.
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Drain nicely and shake the surplus water off.
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Sauce – Sauté the garlic gently within the oil till it’s mild golden. Then add the remainder of the elements and simmer for simply 1 minute till syrupy.
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Pour over the edamame then toss nicely to coat. Switch right into a serving bowl and serve!
Now, onto crucial matter – the best way to eat Spicy Edamame (severely, for first timers, instruction is required!).
The way you eat spicy edamame issues!!! As a result of, uniquely, the half you eat is contained in the pods (ie the soy beans) however the half that’s sauced is the surface (which is discarded).
And it’s deliberate! As a result of that is the best way to eat edamame:
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Decide up a sauce slathered pod;
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Use your entrance enamel to semi-bite / semi-suck the soy beans out of the pods whereas concurrently sucking all of the sauce off the pores and skin of the pod;
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You find yourself with a mouthful of the slippery soy beans and the tasty sauce;
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Discard the sauce-less, empty pod; and
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Repeat, repeat, repeat.
Wash it down with a chilly beer, heat sake, chilly sake, a cocktail or your favorite glass of wine. There’s no higher option to kick off a meal….or end a Friday! – Johnsat x
PS Edamame is wealthy in protein, fiber, and numerous nutritional vitamins and minerals. And there’s not a lot oil within the sauce, making this dish a a lot better-for-you choice that different snacking alternate options! So I wish to suppose it offsets the wine.😈
Ingredients
- 300g/10oz frozen edamame in the pods (ie not shelled), preferably not brined (Note 1)
- 2 tsp cooking salt / kosher salt
- 1 tbsp grapeseed oil (or other plain flavoured oil)
- 2 tsp garlic , finely minced
- 1 tbsp sambal oelek , adjust/omit to taste (Note 2)
- 2 tsp sesame oil , toasted
- 1 tbsp Japanese soy sauce (sub light soy or all-purpose soy, NOT dark soy – Note 3)
- 1 tbsp mirin (Note 4)
- 1/4 tsp miso paste (any type, not critical if you omit)
- 1/4 tsp cooking salt / kosher salt
Instructions
- Spicy garlic sauce – Heat the oil in a small pan over medium low heat. Cook the garlic until very light golden, then add everything else. Stir, then simmer on low for 1 minute. Remove from stove.
- Edamame – Bring a large pot of water to the boil and add the salt. Put the frozen edamame in the water. Bring it back up to the boil then cook for 2 minutes (Note 5 – ignore the packet times, they always say too long!). Drain well, shaking off excess water.
- Toss – Transfer edamame into a bowl, pour over sauce, toss. Transfer into a serving bowl – scrape out every drop of sauce! Serve warm or at room temperature.
- To eat, pick up a sauce-slathered pod. Bite the pod so the soybeans pop out into your mouth, and suck all the sauce off the skin. Discard the skin, repeat and repeat!
Notes
1. Edamame – These days you can find edamame at regular grocery stores, in the frozen vegetables or Asian section. Look for plain rather than brined (pre-salted). If you get brined, skip the salt in both the cooking water and the sauce. Be sure to get the edamame IN the pods, not shelled, because sucking the soybeans out of the pods is the whole point!
2. Asian chilli paste, find it in the Asian section of grocery stores or Asian stores, medium level spiciness. Substitute with another chilli paste or sauce, starting with less and adding more at the end if you can handle the heat.
For a non-spicy version, substitute with 1 tbsp and 1 tsp white vinegar for a kid friendly Honey Soy Edamame.
3. Japanese soy is a little more delicate in flavour than Chinese soy but it’s fine to use any all-purpose or light soy soy sauce. Don’t use dark soy (too strong, it will ruin the dish) or sweet soy (too sweet).
4. Mirin – Japanese cooking wine that is syrupy and sweet, adds depth of flavour into sauces. Find it in the Asian section of grocery stores or Asian stores. Substitute with: 2 teaspoons honey plus 1/4 cup chicken or vegetable stock, and simmer sauce for longer.
5. Cooking edamame – Frozen edamame is pre-cooked so it only takes a couple of minutes. Some packets say 5 minutes which is way too long and dulls the green colour. You can also steam or microwave, per packet directions, but I like to boil to get a little seasoning on the surface (tastier!).
Leftovers will keep for 3 to 4 days in the fridge. Great snacking! Best at room temperature or slightly warm.
Nutrition per serving assuming 4 servings.
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