This is a spicier version of the addicting soy bean appetizer you love at the best Japanese restaurants. Spicy Edamame.
- 1 tablespoon kosher or sea salt
- 1 teaspoon chili powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon granulated sugar
- 1 pound frozen edamame, in the pod (green soy beans)
- 1 lemon, sliced into 8 wedges
Heat the salt, chili powder, and pepper flakes in a small dry skillet set over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and stir in the sugar. Set aside. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm with lemon wedges to squeeze on top.