10-Minute Chili-Charred Edamame

Karina Kari

Fiery, smoky edamame pods charred with sesame and chili oils, delivering a protein-rich, flavorful snack or appetizer in just 10 minutes.

Prep Time 5

Cook Time 5

Total Time 10

Course Appetizer

Cuisine Japanese

Servings 2

Steam the Edamame: Begin by steaming the edamame according to the package instructions, either in a steamer basket over boiling water or in a microwave-safe bowl with a lid.
Steaming preserves the bright green color, natural sweetness, and nutrients, ensuring each pod is tender yet firm.
Once steamed, drain and set aside for the next step.
Heat the Oils in a Pan: Place a medium-sized frying pan over low-to-medium heat and pour in the sesame oil, allowing it to warm gently.
Add the chili oil carefully, and let the two oils combine, releasing their aromatic flavors while being mindful not to let them smoke excessively.
Char the Edamame: Add the steamed edamame pods to the pan, sprinkling evenly with sea salt.
Stir frequently using a spatula or tongs, allowing each pod to develop a light, smoky char without burning, while ensuring the seasoning coats every piece evenly for maximum flavor.
Garnish and Serve: Once the edamame is lightly charred and infused with the oils, transfer to a serving bowl.
Optionally, sprinkle with toasted sesame seeds for extra crunch and visual appeal, then serve immediately while warm to enjoy the bold, nutty, and slightly spicy flavors at their peak.

Use fresh or frozen unshelled edamame; steaming straight from frozen works fine.
Stir frequently while charring to avoid burning the chili oil and ensure even coating.
Adjust chili oil amount depending on your preferred spice level.
Serve immediately after cooking to enjoy the pods warm and flavorful.
Optional garnish: sesame seeds or a squeeze of lime juice to enhance aroma and presentation.