This is a popular appetizer at the Mikuni Sushi restaurants in the Sacramento area, and the restaurant concierge provided this recipe.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Seasoning Mix:

Directions

Instructions Checklist
  • Whisk shichimi togarashi, garlic powder, and salt together in a small bowl.

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  • 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.

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(R) work perfectly for this recipe and are already salted, so leave the salt out.

Nutrition Facts

405 calories; protein 29.8g; carbohydrates 27.1g; fat 22.6g; sodium 112.5mg. Full Nutrition
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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/06/2016
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 turned out great and is one I will make again. The shichimi togarashi packs quite a punch so if heat is not your thing you might want to go easy on it. Read More
(3)
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