Raw garlic is loaded with antioxidants and healing properties, adding extra nutrients to this Japanese restaurant staple.
The key to this recipe is to let the pressed raw garlic marinate in the toasted sesame oil while cooking the edamame to let the flavors come together. The raw garlic is naturally spicy and infuses all of its goodness into the oil, and the chili flakes amp up the spiciness even more.
Between the kick from the raw garlic, the rich flavor of the toasted sesame seeds, and heat from the chili flakes, this punchy Japanese snack is a party in your mouth. (There ain’t no party like a soybean party, right?)
You can also make this recipe with shelled edamame; both are delicious.
This easy recipe of spicy garlic edamame is excellent as a snack, appetizer, or side dish.
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- 1 package frozen organic edamame (about 16 ounces)
- 3 large cloves garlic, peeled and pressed
- 1 tablespoon toasted sesame oil
- 1 tablespoon extra virgin olive oil (or an extra tablespoon of toasted sesame oil)
- ¼ to ½ teaspoon of red chili flakes or cayenne for spice – I like it hot!
- 1 teaspoon of large-flake sea salt
- Bring a large pot of water to a boil.
- While you’re waiting for the water to boil, press the garlic into the bottom of a large mixing bowl and add the toasted sesame oil, red pepper flakes, and sea salt. Mix well.
- Cook the edamame in boiling water for 2-3 minutes.
- Drain the water.
- Add the hot edamame to the mixing bowl and toss well with the other ingredients so it can soak up the flavor while warm.
- Serve warm, room temperature, or even cold.
- If desired, garnish with an extra pinch of sea salt and chili flakes to make it pretty.
- If needed, store in an airtight glass container in the refrigerator for up to 3 days (but we usually finish it within the hour!).
You can purchase toasted sesame oil in the international food aisle of most grocery stores. Make sure it’s toasted sesame oil and not plain sesame oil—there’s a big difference in flavor.
- Calories: 197