This perfectly blistered and charred edamame recipe has a spicy kick with the addition of jalapenos. Everything gets caramelized and has a wonderful flavor after spending a bit of time in a wok.
I love snacking. Give me a lazy Sunday afternoon with some snacks and some tv and I’m a pretty happy girl. It’s so easy to fall into the rut of just pulling out a bag of chips or making some popcorn. I’d rather do something that’s almost as easy and worlds tastier and healthier.
Enter this perfectly charred and blistered edamame.
Edamame is so easy to make. If you get frozen, like I do, you just follow the directions on the package. This usually either involved boiling in some water or cooking in the microwave. I usually do the boiling method though. Just as easy! And then with this recipe, you just take that boiled edamame and toast it up in some olive and sesame oil. I like to throw in a jalapeno for some heat. It gets all caramelized and yummy. I usually leave the seeds in for some extra spice, but if you’re a little reluctant to have your mouth on fire, leave the seeds out. It will still be tasty.
You end up with a perfectly blistered edamame that has a little spicy kick. Perfect for snacking. Perfect for sharing. If you’re feeling generous. A spicy, salty treat.
Where do you find edamame?
Edamame is pretty easy to find! A lot of the time you can find it in the frozen section, but sometimes you can find it fresh in the refrigerated section, too. The frozen kind is great though, and works perfectly in this recipe. It’s easy to locate in Target, Trader Joe’s or if you’re in Central Texas like us… HEB!
Ingredients for making the charred edamame:
- Edamame – the STAR ingredient! I like to use bags of frozen edamame, because they are easy to find at my grocery store. If you can find fresh, you can definitely use that!
- Jalapeno peppers – These are some of the most popular peppers in the world, so you should have no trouble finding one! They also have a touch of spice, without being overly spicy. For this edamame, they add just the right amount of heat, especially when charred.
- Cooking oil – I like to use canola or vegetable oil in this recipe. Both have relatively clean profiles that won’t affect the taste of the edamame.
- Sesame oil – This WILL affect the taste of the edamame, but in the best way possible. This oil comes from sesame seeds, and brings a unique flavor profile to the edamame. You can find it at most grocery stores (and Trader Joe’s!)
- Salt – To salt this edamame, flaky sea salt or sea salt from a salt grinder is best! Stay away from table salt, as it can oversalt the edamame and not allow the desired taste to come through.
Instructions:
To make this edamame, you’ll first cook the edamame by the package instructions. Some packages of edamame will have you boil them in water, while others have the option of steaming in the bag in the microwave. Just read the bag you get to see what your options are!
After the edamame is cooked, that is where the fun begins.
Slice the jalapeno and remove the seeds if you desire. If not, leave them in! And heat up a wok or large skillet. Once it is hot, add in the oils and then toss in the edamame and the jalapeno! Let is cook and get all charred and blistered, stirring/tossing frequently.
After it reaches a nice state of blistered edamame and jalapeno (about 10 minutes), remove from the heat and plate.
Spicy Toasted Edamame
Ingredients
- 1 bag frozen edamame 1 pound
- 1 large jalapeno
- 1 tbsp canola or vegetable oil
- 1 tsp sesame oil
- salt to taste
Instructions
- Boil the edamame in a pot for about 4-5 minutes (or follow the instructions on the bag).
- While edamame is cooking, slice up the large jalapeno. For less spice, remove the seeds.
- Heat cooking oil and sesame oil in wok over medium-high heat. If you don't have a wok, a large skillet can also be used.
- Add the edamame and sliced jalapeno.
- Cook for 10 minutes, stirring frequently until edamame is blistered.
- Sprinkle with sea salt.
- Serve while hot!
I always eat edamame whenever I go out for sushi but have never thought of making it myself. Your recipe for it looks awesome!
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