When we lived in London, I noticed right away that one of the things Brits do better than Americans is convenience food. Supermarkets, 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. (I know they exist in the US now too, but they originate in England and are ubiquitous there.) Two years and 3,500 miles later, I still crave Wagamama’s chili salt edamame from time to time. They’re so good and, luckily, so easy to make at home that I often put a bowl on the counter for after-school snacks or pre-dinner noshing.
As seems to be a theme here recently, I hesitate to even call this a recipe, what with its microwave cookery and slim ingredient list. All the same, it’s just the kind of quick, satisfying, good-for-you food many of us need at this time of year. You can easily adjust the spice and salt levels to please your palate and your crowd.
Okay, let’s knock this Monday outta the park. See you soon.
Wagamama-style Chili Salt Edamame
This 4-ingredient, 5-minute recipe brings back memories for me of living in London, where there's a Wagamama in virtually every neighborhood. But you're welcome to take it at face value and just enjoy a classy little upgrade to your usual edamame.
- One 14-ounce bag frozen edamame in pods
- 1/4 teaspoon kosher or other relatively coarse salt
- 1/8 teaspoon garlic powder
- 1/4 teaspoon red chili flakes (or to taste)
Cook and drain edamame according to package directions. (This is a great time to use the microwave.)
In a small bowl, mix together the salt and garlic powder.
While edamame are still very hot, sprinkle with garlic salt and chili flakes. Toss to distribute evenly. Serve immediately.
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