Wagamama-style Chili Salted Edamame
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 Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Snacks and Starters
Cuisine: Japanese
Keyword: chilli salt edamame beans, edamame beans recipe wagamama, edamame beans wagamama, how to make wagamama edamame beans, salt and chilli edamame beans, salted edamame, salted edamame beans, wagamama edamame, wagamama edamame recipe
Calories: 80kcal
Author: Carolyn Gratzer Cope
- 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
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.
- Try to buy organic soybeans if possible. They're pretty widely available in supermarkets and Asian groceries.
- Feel free to adjust the salt, garlic, and spice levels to suit your taste.
- 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.
- Leftovers keep well in an airtight container in the fridge for up to a week.
Calories: 80kcal | Carbohydrates: 5.9g | Protein: 8.2g | Fat: 3.4g | Fiber: 3.5g