Home » Spicy Edamame ピリ辛枝豆

Spicy Edamame ピリ辛枝豆

by TominagaChiaki
876 views 5 min read

The most common way to eat Edamame is boiled in salted water as the recipe posted earlier. You can enjoy the sweetness and healthy and mild flavor of beans brought out by saltiness. It is the easiest and simplest among all other edamame recipes. Edamame is versatile enough to be adjusted to individual preferences by seasoning and cooking differently.

This spicy edamame is the perfect snack with drinks. Once starting to eat, you cannot stop it! The best part is you can cook it in many ways, putting different oils, spices and garnishes. Let me introduce the basic recipe with garlics and chili peppers this time.

Spicy Edamame

Conditioning time : 10 minutes Servings :2-4


  • Boiled or frozen Edamame – 1 bag (About 1/2 lb)
  • Sake or white wine – 2 tablespoons
  • Olive Oil – 1 tablespoons
  • Garlic – 2 cloves
  • Chili peppers – 1 or 2 teaspoon
  • A pinch of salt
  • A pinch of black peppers

How to cook

1. Put olive oil, chopped garlic and red pepper in a frying pan and stir on low heat.

2. When you smell the garlic, put boiled or frozen edamame in a pan and stir-fry it.

3. Once edamame is coated with oil, pour sake or white wine over them and cover to steam for 2 minutes.

4. Add pinch of salt and black pepper.

5. Serve hot and enjoy!


  • Be careful when adding frozen edamame, use a lid as the oil may splash.
  • To add a Japanese touch, try sesami oil, soy sauce, ginger, Japanese pepper (Sansho).
  • I personally prefer it with sesami oil, soy sauce,  shaoxing rice wine, and sichuan pepper.


Gatomikio TOHKA KAKUSEN Yamanaka Lacquer Sake Carafe
Gatomikio TOHKA YUNAGI Yamanaka Lacquer Sake Cup
Baizan Kiln GOSU Red Chrysanthemum Bowl
Gatomikio TOHKA SOEN Yamanaka Lacquer Sake Cup
Hibino Mars White Rectangle Plate

Baizan Kiln Arabesque Tobe Small Bowl 

Gatomikio TOHKA FUJI Yamanaka Lacquer Sake Cup
Hibino Gyro Black Round Plate L

Baizan Kiln Arabesque Tobe Square Bowl 4.33in

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy