Edamame piccanti

Edamame piccanti

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In the world of Japanese summertime foods and pub snacks, there is nothing so simple as edamame. Whether they are served hot or cold, these delightful little pods of immature soy beans have a mellow, full-bodied umami flavour that goes fantastically well with spicy and savoury seasonings. Try this easy recipe for freshly prepared edamame with Japanese shichimi togarashi seven spice.

Recipe courtesy of Fiona Uyema


frozen edamame or fresh edamame
shichimi togarashi/japanese seven spice, to season


  1. To cook frozen pre-cooked edamame, place them in a large bowl and completely cover with boiling water. Leave for a few minutes, then drain.
  2. To season sprinkle with shichimi togarashi/Japanese seven spice before serving.
  3. Serve in a bowl along with another empty bowl to dispose of the pods. Remember you can’t eat the pods.
  4. To eat simply pop the beans out of the pod using either your hands or your mouth.

Consigli e maggiori informazioni

- To cook fresh raw edamame cook in a saucepan of boiling water for about 5 minutes and then drain.