BETA
Blistered Edamame with Garlic & Chili Salt
Bright green edamame pods charred in a screaming-hot pan, then tossed with sizzling garlic, chili flakes, flaky salt and a splash of toasted sesame oil. Messy, salty and made for sharing.
15 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Frozen edamame in the pod500 g
- Neutral oil1 tbsp
- Garlic3 clove
- Red chili flakes0.5 tsp
- Flaky sea salt1 tsp
- Toasted sesame oil1 tsp
- Lime0.5 whole
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy (edamame) and sesame (sesame oil).
Method
Cook the edamame
Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 4 minutes, until the beans inside are tender. Drain well, then spread the pods on a clean tea towel and pat them dry so they blister instead of steam.
Blister the pods
Heat a large cast-iron or heavy skillet over high heat until very hot. Add the neutral oil and the edamame in a single layer. Leave them alone for 2 minutes, then toss and cook for 1–2 minutes more, until charred in spots.
Add the garlic and chili
Turn the heat down to medium. Add the thinly sliced garlic and the chili flakes and toss for 30–60 seconds, just until the garlic is pale golden. Do not let it brown, or it turns bitter.
Season and serve
Take the pan off the heat. Drizzle with the sesame oil, scatter over the flaky salt and squeeze over the lime. Toss and tip into a bowl, with an empty bowl alongside for the pods. To eat, pull the beans out of the pods with your teeth; the pods themselves are too tough to eat.
Drying the pods is what gets you a proper char. If your pan is small, blister them in two batches, because crowding drops the heat and they turn soggy.
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