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November 18, 2017

Ingredients

Spicy Garlic Edamame
  • 1 pound fresh edamame (soybeans), in pods
  • 2 tablespoons raw olive oil or butter
  • Coarse sea salt (to taste)
  • 3 cloves garlic, diced
Homemade Togarashi (Japanese chile seasoning)
  • 1 teaspoon fresh garlic
  • teaspoon dried lemon peel
  • 2 teaspoons black sesame seeds
  • 2 teaspoons red chile flakes
  • 1 teaspoon black pepper
  • 2 teaspoons nori flakes
  • 2 Arbol chiles

Preparation

Cook edamame in salted boiling water for 2–5 minutes, until tender. Drain and set aside. Heat olive oil or butter in a medium pan over high heat. Add garlic and cook for 3–5 minutes, until fragrant. Remove from heat. In a large bowl, toss edamame with oil mixture, sea salt and homemade togarashi until coated. Serve and enjoy immediately!

Homemade Togarashi (Japanese chile seasoning) 

Combine all ingredients and grind in a food processor until fine. Store in an airtight container at room temperature.

 

 

Ingredients

Spicy Garlic Edamame
  • 1 pound fresh edamame (soybeans), in pods
  • 2 tablespoons raw olive oil or butter
  • Coarse sea salt (to taste)
  • 3 cloves garlic, diced
Homemade Togarashi (Japanese chile seasoning)
  • 1 teaspoon fresh garlic
  • teaspoon dried lemon peel
  • 2 teaspoons black sesame seeds
  • 2 teaspoons red chile flakes
  • 1 teaspoon black pepper
  • 2 teaspoons nori flakes
  • 2 Arbol chiles
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