Bean SidesJapaneseEasy

Garlic Chili Spicy Edamame

From the MyKitchenBank Kitchen

Tender edamame pods seared in a hot skillet, then tossed with sizzling garlic, chili flakes, soy sauce and toasted sesame oil. A fast, savory-spicy side or snack that comes together in about 15 minutes.

Prep
8 min
Cook
8 min
Wait
2 min
Total
18 min
Makes
About 4 cups (4 side-dish servings)
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Steps

Before you start
  • If your edamame is frozen, there is no need to thaw it, but pat off any ice crystals and moisture so the pods sear rather than steam.
  • Mince the garlic and measure the sauce ingredients before turning on the heat; the garlic goes from fragrant to bitter in seconds.
  • Use a large 12-inch (30 cm) skillet so the pods sit in nearly a single layer and brown.
  • Chili flakes vary in heat. Start with the lower amount if you are unsure, since you can add more at the end.

  1. Boil the edamame

    • Bring 2 quarts (2 liters) of water to a boil in a large pot over high heat and stir in the kosher salt.
    • Add the frozen edamame pods and cook for 4 minutes, until the pods are bright green and the beans inside are tender when bitten.
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    Ready when: Pods are bright green and beans are tender with no chalky bite

    Tip: Don't overcook; mushy beans won't hold up to searing.

  2. Drain and dry

    • Drain the edamame in a colander and shake well.
    • Spread the pods on a clean kitchen towel or paper towels and pat thoroughly dry.
    • Let them sit for 2 minutes to steam off remaining moisture.
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    Ready when: Pods look matte and feel dry to the touch

    Tip: Wet pods spatter hot oil and won't brown.

  3. Mix the sauce

    • In a small bowl, stir together the soy sauce, mirin and sesame oil.
    • Set it next to the stove along with the minced garlic and chili flakes.

  4. Sear the pods

    • Heat a 12-inch (30 cm) skillet over medium-high heat for 1 minute.
    • Add the neutral oil and swirl to coat.
    • Add the dry edamame in a single layer and cook, undisturbed, for 2 minutes, then toss and cook 1 to 2 minutes more.
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    Ready when: Pods have blistered, browned spots in places and smell nutty

    Tip: Resist stirring too early; the contact with the pan is what creates the blistering.

  5. Bloom garlic and chili

    • Reduce the heat to medium-low.
    • Push the pods to the sides, add the garlic and chili flakes to the center and stir for 30 to 45 seconds, then toss everything together.
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    Ready when: Garlic is fragrant and pale golden, not brown

    Tip: Burnt garlic turns bitter. If it darkens quickly, lift the pan off the heat.

  6. Add the sauce

    • Pour the soy mixture into the skillet and toss constantly for 30 to 45 seconds, until the liquid reduces to a glossy coating clinging to the pods.
    • Remove from the heat.
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    Ready when: Pan is nearly dry and pods look glossy, not wet

  7. Finish and serve

    • Transfer to a serving bowl.
    • Sprinkle with the sesame seeds and a pinch of flaky salt if you like.
    • Taste and add more chili flakes if you want extra heat.
    • Serve warm, with an extra bowl for the empty pods.
    • Squeeze the beans from the pods with your teeth.
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    Ready when: Pods are evenly coated with sauce and flecks of garlic and chili

    Tip: The soy sauce is already salty, so taste before adding flaky salt.

Good to know

Tips
  • Dry pods are the secret to blistering; pat them well and don't crowd the pan.
  • Keep the garlic over medium-low heat so it flavors the oil without burning.
  • Add the sesame oil with the sauce rather than frying in it, as its flavor fades at high heat.
  • Serve with an empty bowl on the table for discarded pods; the pods are not eaten.
Make ahead

"Boil and dry the edamame up to 1 day ahead and refrigerate in an airtight container. Pat dry again before searing. The sauce can be mixed 1 day ahead."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days; serve cold or reheat in a skillet over medium heat for 2 to 3 minutes. Freezer: not recommended after sauté, as the pods turn soft."

Substitutions
  • mirin → ½ tsp sugar or honey. Adds the same slight sweetness to balance the soy sauce.
  • soy sauce → tamari. Makes the dish gluten-free; check the label.
  • red chili flakes → 1 to 2 tsp chili crisp or ½ tsp togarashi. Add with the garlic; chili crisp is oilier, so reduce the neutral oil slightly.
  • edamame in the pod, frozen → fresh edamame pods. Boil for 3 to 4 minutes instead of 4 from frozen.
appetizeredamamegarlicjapanesequickside dishspicyvegan

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