Edamame with Toasted Sesame and Togarashi
Edamame is the rare snack that is nearly all protein and fiber and almost nothing else, which makes it a natural fit here. The pods are usually dumped with flaky salt, but the real flavor is in the finish. Toasting the sesame seeds fresh, rather than using them straight from the bag, doubles their fragrance, and shichimi togarashi brings heat and a citrus lift that reads as fully seasoned with no salt at all. Keep the pods warm and slightly damp when you toss, because that thin film of moisture is what holds the sesame and spice in place without any oil. Eat them straight from the shell while they are hot.
Ingredients
- 4 cups Edamame, frozen, in the pod
- 2 tbsp Sesame seeds
- 1 tsp Shichimi togarashi
- 1 tbsp Lime juice, fresh
Method
- Bring an inch of water to a boil in a pot with a steamer basket, or just an inch of water in the pot itself. Add the frozen edamame in the pod, cover, and steam for 5 minutes, until the pods are bright green and hot through and a bean pops out easily when you press a pod. Frozen edamame is already blanched, so you are only reheating it, not cooking it from raw.
- While it steams, toast the sesame seeds in a dry skillet over medium heat, shaking the pan, until they turn golden and start to jump, 2 to 3 minutes. Toasting wakes up their oils and is the difference between nutty and flat. Tip them onto a plate so they stop cooking.
- Drain the edamame well and shake off every drop; wet pods dilute the seasoning. Tip the hot pods into a bowl.
- Add the toasted sesame seeds and the shichimi togarashi and toss so the spice and seeds catch in the moisture still clinging to the warm pods. Togarashi is a blend of chili, citrus peel, and sesame that carries its own brightness, so it seasons without leaning on salt.
- Squeeze the lime over the top and toss once more. Serve warm, in a big bowl with an empty one alongside for the shells. To eat, pull each pod through your teeth to pop the beans straight into your mouth.
Nutrition
Estimated per serving: 130 calories, 11 g protein, 5 g fiber, 25 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
