New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Freaky Edamame by Kevin Andrews

Freaky Edamame

Rated as 4.5 out of 5 Stars
 made it  |  1 reviews   |   photos

Recipe by:

"This is a popular appetizer at the Mikuni Sushi restaurants in the Sacramento area, and the restaurant concierge provided this recipe."
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 405 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  1. Whisk shichimi togarashi, garlic powder, and salt together in a small bowl.
  2. Heat oil in a large skillet over medium-high heat. Cook and stir edamame in hot oil until crunchy and hot throughout, 2 to 3 minutes. Sprinkle shichimi mixture over the top and toss to coat.
You might also like
Pesto Puff Pastry Pinwheel

Give this easy & fun recipe a spin!
Avocado Basil Cucumber Bites

A perfect combination of creamy and crunchy in this one-bite vegetarian appetizer
Italian Popcorn with Parmesan

Try this cheesy, Italian-inspired homemade popcorn for your movie night in.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • Cook's Notes:
  • Just thaw and prepare. Shichimi Togarashi is available at international markets. Mix the spice mixture to your liking. Shichimi Togarashi is a little on the hot side, so if you like it hot, go with the 2:1 ratio, otherwise, scale back on it a bit.
  • The frozen pre-cooked edamame at Trader Joe's® work perfectly for this recipe and are already salted, so leave the salt out.

Nutrition Facts


Per Serving: 405 calories; 22.6 g fat; 27.1 g carbohydrates; 29.8 g protein; 0 mg cholesterol; 112 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 1
Rate and review
Most helpful
Most positive
Least positive
Newest

I was unable to find the shichimi togarashi in my Asian market but I found a recipe online and made my own. The recipe didn't specify so I used shelled edamame since they are easier to eat. This...

Read more
More Reviews