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This recipe for chilli edamame is the perfect Japanese snack for anyone who likes things a bit spicier. For this fiery edamame snack, you’ll need salt, aromatic garlic and some nice and spicy chilli oil, plus chilli flakes. The flavours of the chilli oil and the home-roasted garlic flakes infuse into the green beans, leaving a pleasantly spicy tingle as you eat them!
Edamame, the crunchy green soya beans, are a popular snack in Japan, prized for their fresh and nutty flavour. These beans are harvested whilst still unripe and processed straight away to preserve their unique flavour. They’re not only delicious but also healthy, and are traditionally served as a snack to accompany drinks.
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In this post, you’ll discover everything you need to know about edamame. You’ll learn how these tasty beans are enjoyed in Japan as a starter or alongside a cold drink. The beans are squeezed straight out of the pods and into your mouth, whilst the pods themselves are inedible.
What are edamame?
Edamame, or green soya beans, are a popular snack in Japanese pubs, comparable to our salted peanuts. Their history goes back a long way: the soya bean is mentioned as early as the Chinese *Book of Songs*, dating from the 7th century BC.
In Japan, edamame first appear in a letter from 1275, written by the Buddhist monk Nichiren Shonin. However, their popularity outside Japan did not begin until much later – in 1966, to be precise – when Noritoshi Kanai imported the first frozen edamame into the USA.
With the Sushi boom and the rising popularity of Japanese culture in the 1980s, edamame also found their way into the hearts of people worldwide. They are often served alongside Japanese beer and Sake and are now recognised as a healthy superfood. Who would have thought that these little green beans have been on such a long and fascinating journey?
The soya beans used for edamame come from a special variety of vegetable that has larger seeds and a richer flavour than conventional grain soya varieties. They’re particularly quick to prepare and are usually available in Europe as frozen produce. Learn how to prepare these little green beans at home and make them an addictive part of your snack selection!
Make your own chilli edamame
To turn these fresh green soya beans into a fiery-hot snack, in this recipe we use the traditional Japanese chilli oil La-Yu, which is often used in dishes of Chinese origin (for example Gyoza or Ramen) as a seasoning. The oil mainly contains sesame oil and finely chopped chilli. We usually use this chilli oil because it never fails to impress us with its really spicy kick, the pleasant aroma of sesame oil and its bright red colour:
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Prepare this Japanese snack by cooking frozen edamame in boiling salted water for 5 minutes. Then, fry some finely grated garlic in a pan before adding the edamame and sautéing them briefly.
Season with chilli oil for a spicy kick and garnish with chilli flakes. The edible beans can be easily squeezed out of the inedible pods. Enjoy this delicious, spicy snack – Itadakimasu!
If you have any questions or would like to share your own experiences, please feel free to leave a comment below the recipe. I hope you have lots of fun and success making this delicious chilli edamame!
Chilli Edamame
Serves 2 | 15 minutes | 205 kcal
🖨️ Print PDF 📌 Save this pinThis recipe for edamame with chilli is the perfect Japanese snack for anyone who likes things a bit spicier. For this fiery edamame snack, you’ll need salt, aromatic garlic, nice and spicy chilli oil, and chilli flakes. The flavours of the chilli oil and the home-roasted garlic flakes infuse the green beans, leaving a pleasantly spicy tingle!
Ingredients (2 portions)
200 g edamame (frozen)
500 ml water
2 tsp salt
1 clove of garlic
1 tbsp oil (e.g. rapeseed oil)
1 tsp La-Yu sesame oil with chilli (im Shop ansehen)
1/2 tsp Gochugaru chilli flakes (im Shop ansehen)
Method (15 minutes)
Step 1
Prepare the ingredients for the edamame with chilli oil and garlic flakes.
Step 2
Water Pour into a saucepan and bring to the boil. Add the “ordinary” salt as soon as the water is boiling vigorously.
Step 3
Now add the frozen edamame (no need to defrost them first) to the saucepan, turn the heat to medium and cook for 5 minutes. Then drain the contents of the saucepan through a sieve (do NOT rinse the edamame under cold water; instead, leave them to cool briefly in the sieve).
Step 4
Lightly press the garlic with the back of a knife, then remove the skin and grate finely.
Step 5
Heat a medium-sized frying pan over a medium heat and add oil (NOT the chilli oil just yet). Toast the garlic in the hot pan, stirring briefly, until the edges turn crispy and brown.
Step 6
Add the cooked edamame to the lightly toasted garlic and fry vigorously but briefly, stirring or tossing as you go. Then turn off the heat.
Step 7
Now season the roasted edamame with a little chilli oil to taste and toss briefly to coat.
Step 8
Place the edamame in a small bowl and sprinkle with chilli flakes .
To eat, press one side of the edamame pod with your fingers to squeeze out the edible beans (the pod is not edible). Done – Itadakimasu!
I’ve put together a small selection of our best recipes for savoury Japanese snacks for you here:
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