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This 5-minute, 4-ingredient chili salted edamame is inspired by Wagamama restaurants. A couple of tiny enhancements go a long way toward making this simple starter or snack a little extra-special.

Wagamama-style chili salted edamame in a white bowl
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Why we love this recipe

When we lived in London, I noticed right away that one of the things Brits do better than Americans is convenience food. Supermarket prepared food aisles, grab-and-go food shops, and simple sit-down restaurant chains in London tend to offer much fresher, more interesting food made from real ingredients. Wagamama is a great example in the sit-down category. (They do have several U.S. locations — I just wish there were lots more.)

Many years later, I still crave Wagamama’s chili salted edamame from time to time. They’re so good. Luckily, they’re also so easy to make at home. Pop a bowl on the counter for after-school snacks, pre-dinner noshing, or an impromptu cocktail party. 

What you’ll need

Here’s a glance at the short list of ingredients you’ll need to make this recipe.

ingredients in bowls: frozen edamame, kosher salt, garlic powder, and chili flakes
  • Frozen edamame (immature soybeans in their pods) have become pretty easy to find in regular supermarkets. If you can’t find them there and are lucky enough to have an Asian grocery nearby, you’ll surely find them there. Try to buy organic ones if possible.
  • Kosher salt has just the right texture for this recipe
  • Not pictured: I really like to squeeze some fresh lime juice into the mix. It’s optional but fabulous.

How to make it

Here’s how to make a beautiful bowl of Wagamama-style chili salted edamame. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Cook frozen edamame according to package instructions. You can boil or steam them on the stovetop or cook them in the microwave.
  2. Drain when just tender.
  3. Place in a serving bowl.
  4. In a small bowl, mix together the salt, garlic powder, and chili flakes. Sprinkle them onto the edamame, along with a big squeeze of fresh lime juice if you like. Toss to coat, and serve warm or at room temperature.

Expert tips and FAQs

What does Wagamama mean?

Wagamama is Japanese for self-indulgent. The restaurant chain usually translates it as “naughty child.”

Can I adjust the salt and spice levels?

Of course. Always taste for seasoning and adjust to your personal preference. Add more or less salt, garlic powder, and chili flakes if you like!

Can I make this recipe in advance?

Chili salted edamame only take about five minutes to make. We prefer them warm and like to make them right before serving. But they’re also good at room temperature, so it’s fine to make them in advance if you prefer.

Leftovers will keep well in an airtight container in the fridge for up to a week.

More super-quick & easy snacks

Wagamama-style chili salted edamame in a white bowl

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Wagamama-style Chili Salt Edamame 780 | Umami Girl
4.62 from 34 votes

Wagamama-style Chili Salted Edamame

By Carolyn Gratzer Cope
This 5-minute, 4-ingredient chili salted edamame is inspired by Wagamama restaurants. A couple of tiny enhancements go a long way toward making this simple starter or snack a little extra-special.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
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Ingredients 

  • One 14-ounce, 400-gram bag frozen edamame in pods
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red chili flakes, or to taste
  • Lime, optional but awesome

Instructions 

  • Cook and drain edamame according to package directions. You can boil or steam them on the stovetop or cook them in the microwave.
  • In a small bowl, mix together the salt, garlic powder, and chili flakes.
  • While edamame are still very hot, sprinkle with garlic chili salt, along with a generous squeeze of fresh lime juice if you like. Toss to distribute evenly. Serve warm or at room temperature.

Notes

  1. Try to buy organic soybeans if possible. They’re pretty widely available in supermarkets and Asian groceries.
  2. Feel free to adjust the salt, garlic, and spice levels to suit your taste.
  3. We prefer to make this quick recipe right before serving, but they’re also great at room temperature, so you can make them in advance if you like.
  4. Leftovers keep well in an airtight container in the fridge for up to a week.

Nutrition

Calories: 80kcal, Carbohydrates: 5.9g, Protein: 8.2g, Fat: 3.4g, Fiber: 3.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks and Starters
Cuisine: Japanese
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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2 Comments

    1. Hi, Theresa! You only eat the beans inside. You use your teeth to kinda nibble and skootch the beans out of the pod, so you end up getting the benefit of flavorings on the pod, too.