Blistered Chili-Garlic Edamame

By Sprig Originals ✓ · cooked up in Sprig

Frozen edamame pods get a fast blanch, then hit a ripping-hot skillet with garlic, sliced jalapeño and a homemade chili salt that clings to every shell. It's the izakaya bar snack that makes you lick your fingers between pods — ready in about 15 minutes for a fraction of the $8 you'd pay out.

Ingredients

• 1 1/2 tsp flaky sea salt, lightly crushed
• 1 tsp gochugaru or Aleppo pepper flakes
• 1/2 tsp granulated sugar
• 1/4 tsp garlic powder
• 1/4 tsp toasted sesame seeds

• 1 lb frozen edamame in the pod
• 1 tbsp kosher salt (for the blanching water)
• 1 tbsp neutral oil such as grapeseed or canola
• 1 tsp toasted sesame oil
• 4 cloves garlic, thinly sliced
• 1 jalapeño, thinly sliced (seeds in for more heat)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 lime, cut into wedges

Instructions

1. Stir the flaky salt, gochugaru, sugar, garlic powder and sesame seeds together in a small bowl. Set the chili salt next to the stove — you'll use it in two stages.
2. Bring 3 quarts of water to a rolling boil in a large pot and add the 1 tablespoon kosher salt. Add the frozen edamame pods and boil 3 to 4 minutes, until the pods are bright green and a bean pops out tender when you squeeze one.
3. Drain the pods well in a colander and shake vigorously for 15 seconds to fling off excess water. Spread them on a clean kitchen towel and blot the tops dry — dry pods blister instead of steam.
4. Heat a 12-inch cast-iron or heavy stainless skillet over high heat for 2 minutes, until a drop of water skitters. Add the neutral oil and swirl.
5. Add the edamame in a single layer and cook undisturbed for 90 seconds, until the shells char in spots. Toss and cook 60 to 90 seconds more, until blistered on both sides.
6. Reduce heat to medium, push the pods to one side and add the sesame oil, sliced garlic and jalapeño to the bare part of the pan. Stir constantly for 45 to 60 seconds, just until the garlic turns pale gold and smells sweet — do not let it brown.
7. Pour in the soy sauce and rice vinegar; it will hiss and reduce almost instantly. Immediately toss everything together for 30 seconds so the glaze coats the shells and the pan goes nearly dry.
8. Kill the heat, sprinkle in two-thirds of the chili salt and toss hard for 20 seconds. Pile into a shallow bowl, scatter the remaining chili salt over the top, and serve hot with lime wedges and an empty bowl for spent pods.

Chef's tips

Nutrition (per serving, estimated)

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