Saturday, February 19, 2011

Roasted Edamame with Sea Salt and Togarashi Pepper

I was browsing through my favorite cooking blogs this afternoon and found this recipe on I decided to give it a whirl since I had shelled edamame in the freezer! I added a little spice though...


1 (16 oz) frozen bag of shelled edamame (shelled means no longer in the pods/shells)
2 tsps of olive oil
1 tsp of sea salt
1 tsp of Togarashi pepper (a japanese seven-spice blend)

If you want to make this recipe less spicy just used cracked pepper like in the original recipe

First, pour the edamame in a strainer and let sit for an hour or so to thaw.  Run warm water over them to get the last ice crystals off. Oh, and pre-heat the oven to 375

Lay out a strip of paper towels and pour the edamame on them.  Top off with another layer of paper towels and and press down with your hands to get them nice and dry

Pour them into a small mixing bowl.  

Add your oil...

...some sea salt...

..and the togarashi pepper (or just regular pepper). Stir it up. 

Spread evenly on a rimmed baking sheet and pop in the oven for 20-30 minutes, checking and stirring every 10 minutes.  They should be a little darker in color and the outsides will look a little shriveled. 

Pour in a bowl and enjoy as a snack or appetizer!

What would I have done differently? Maybe roasting them for another 5-10 minutes (so 40 minutes total).  The shells could have been a bit crunchier...I was just afraid of burning them.  Next time!

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