Blistered Edamame with Garlic, Chili and Sesame Salt

Steps

1. Step 1

   Thaw the edamame pods (run them under cool water in a colander for a minute or two if they're still frozen), then spread them on a clean kitchen towel and pat them thoroughly dry on both sides. Dry pods are what lets them char instead of steam.

   5 min

   • 1 lb frozen edamame in the pod
2. Step 2

   Toast the sesame seeds in a small dry skillet over medium heat, shaking often, until golden and fragrant, 2 to 3 minutes. Tip them onto a cutting board, let them cool a minute, then chop coarsely and mix with the flaky salt and sugar. Set this sesame salt aside.

   5 min

   • 1 1/2 tbsp sesame seeds
   • 1 tsp flaky sea salt
   • 1/4 tsp sugar
3. Step 3

   In a small bowl, stir together the soy sauce, sesame oil and lime juice. Have the sliced garlic and chili flakes next to the stove — once the pods are charred everything moves fast.

   3 min

   • 3 cloves garlic
   • 1 tsp red chili flakes
   • 1 tbsp soy sauce
   • 1 tsp toasted sesame oil
   • 1 tbsp lime juice
4. Step 4

   Heat a large cast-iron or heavy skillet over high heat until a drop of water skitters and evaporates on contact, about 3 minutes. Add the neutral oil, swirl, then add the edamame pods in a single layer. Let them sit undisturbed for 2 to 3 minutes, until blackened in spots, then toss and sear 2 to 3 minutes more, until blistered on both sides. Work in two batches if they don't fit in one layer.

   6 min

   • 1 lb frozen edamame in the pod
   • 1 tbsp neutral oil, such as grapeseed or canola
5. Step 5

   Turn the heat down to medium. Push the pods to one side, add the garlic and chili flakes to the bare spot, and stir for 30 to 45 seconds, just until the garlic smells sweet and turns pale gold — don't let it brown. Pour in the soy mixture and toss everything together for about 30 seconds; it will hiss and glaze the pods.

   2 min

   • 3 cloves garlic
   • 1 tsp red chili flakes
   • 1 tbsp soy sauce
   • 1 tsp toasted sesame oil
   • 1 tbsp lime juice
6. Step 6

   Pile the pods into a bowl, shower with the sesame salt and toss. Serve hot, with an empty bowl alongside for the spent pods — you eat the beans straight from the shell and get the salt off the outside as you go.

   2 min

   • 1 1/2 tbsp sesame seeds
   • 1 tsp flaky sea salt
   • 1/4 tsp sugar

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026