Chili Salt Edamame Like Mama Makes. Wagamama, that is.
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Maybe you didn’t think you needed edamame recipes. What could be easier than popping a bag of frozen edamame in the microwave? But a couple of tiny enhancements go a long way toward making this simple snack a little extra-special.
Keep a bag or two of organic frozen edamame in your freezer and a bottle of wine or dry sake in the fridge, and you’ll always be ready for last-minute guests.
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.)
Wagamama-style chili salt edamame
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.
The best, and easiest, of edamame recipes
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.
- 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.