Charred Edamame with Togarashi
Edamame make a healthy, vegan snack. But, they taste even better when you char them in a hot pan or wok. Enter my Charred Edamame with Togarashi. Pan-fry them until slightly blistered, then toss with Japanese togarashi pepper and salt for a smoky, spicy kick.
Over the holiday’s I visited Scottsdale Arizona. The evening before Christmas eve, my husband and I went for sunset drinks at Sanctuary on Camelback Mountain. This is the view I enjoyed of Mummy Mountain while sipping on my cocktail. I also snacked on the most delicious edamame that inspired this recipe.
Edamame are one my favorite foods to snack on but wow. I had never had them prepared this way and I had to re-create this for myself at home. But first, I had to find out what made them so good.
I found they were seasoned with Japanese shichimi togarashi. A seven flavor chili pepper seasoning that is not too spicy, with ingredients like red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed.
After a successful re-creation at home, I served them as part of a delicious lunch I made the other day along with a carrot fennel salad and teriyaki chicken skewers.
If you’ve made these Charred Edamame with Togarashi or any other recipe leave a comment below. I love to hear from my readers!
Charred Edamame with Togarashi
Edamame are a lovely healthy snack, but when they are charred and mixed with Japanese togarashi pepper and salt, they're taken to whole new level of taste.
Ingredients
- 1 1/2 teaspoons shichimi togarashi
- 1 teaspoon black sesame seeds
- 1/2 teaspoon salt
- 2 tablespoons peanut oil , * see note
- 2 cups (310 grams) edamame in the shell, if using frozen, thaw before cooking
Instructions
- Mix the togarashi, salt and sesame seeds in a small bowl, set aside.
- Heat the olive oil in a large sauté pan or wok over medium high heat. Add the edamame and toss to coat with the oil.
- Spread them out in the pan into a single layer and allow to sit in the pan for 30 seconds so they can char, then toss until all edamame are evenly charred.
- Transfer to a bowl and toss while warm with the togarashi mix.
- Serve warm.
Notes
*Note: Peanut oil has a high smoking point so it's good for high temperature cooking, but you could also use vegetable oil
Nutrition Information
Yield
4Serving Size
1/2 cupAmount Per Serving Calories 146Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 265mgCarbohydrates 16gFiber 1gSugar 0gProtein 3g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
21 Comments on “Charred Edamame with Togarashi”
Whenever I stay at the Sanctuary, I order the charred edamame. I was scouring the internet to find a similar recipe and I found your post. They are addicting! Thank you for discovering how to prepare them.
Yay, a fellow Sanctuary fan. I’m so happy you found my recipe, enjoy.
Yum and YUM! This was the most delicious snack for me and my plant-based friends this weekend while binge watching Netflix. A keeper for sure.
Sounded like a fun weekend. I’m happy you enjoyed them.
Thank you for posting this recipe. My wife and I LOVE the Sanctuary and have had the edamame at many a happy hour!
You’re right, too, the views are amazing.
Thank you for your comment. It’s lovely to hear from someone who enjoys Sanctuary as much as we do 🙂
This looks so good! I can’t wait to try it! And, thanks for the giveaway. I’ve pinned, yummed, and stumbled your recipe.
I love snack on edamame too but always get the frozen ones and boil them. The roasted method looks wonderful and can’t wait to try them out! Definitely will try the togarashi, so flavorful! 🙂
I adore edamame, but never thought about charring them. Love the idea of using togarashi which I’m sure enhances the flavor that much more.
That sounds so good and I love the simplicity!
Now you’re talking my language Janette 😉 Never thought about charred edamame. Gotta try this!
These sound so tasty! I’ll have to look for the seasoning! The Sanctuary is such a beautiful place!
I eat edamame all the time, but I’ve never had it like this! This is fantastic – can’t wait to try it! You’re entire 3 course lunch looks absolute delicious and it’s making me very hungry 😉
Thank you Kathleen, it was a pretty yummy lunch 🙂
Mmmm – delicious Janette – I have done a similar thing, that is charred, with young broad beans. And oh, I do love Japanese shichimi togarashi – you have reminded me I must get some more. Thanks for sharing.
Thank you for visiting Rachel
My family loves edamame. I like how you spiced it up.
Looks like a great 3 course lunch you had! This spice sounds fantastic! Would love to try it on charred edamame very soon!
I eat edamame all the time but not like this. It is very creative and I like the idea of 5 blended pepper types is piquing all my senses. Being Indian food lover, this really appeals to my taste buds. Looks like you had a beautiful time in Arizona.
Oh I so want to try this! Pinned it! I hope our CSA grows edamame this coming year. Last year they didn’t and I really missed them. I don’t have the space to grow my own, but I love them.
I bet the CSA edamame is so good. Thank you Michelle.