X‑Rated Spicy Edamame with Lemon

I don’t know about you but I find edamame in the pods completely addicting. Slightly salty and steamy hot, I just can’t stop myself when they’re set out before me.

I think a bowl before dinner is not only a delicious and healthy way to start a meal, but it’s also a great way to gather the troops around the table as you put the finishing touches on whatever the main course might be.

And though I was first introduced to edamame in Japanese restaurants, they needn’t strictly be a precursor to Asian feasts. Edamame is a versatile little guy. It taste great on its own, but what makes it completely addicting to me is the simple pairing of really good salt to compliment its natural nuttiness.

In the classic peparation edamame are boiled or steamed and tossed with excellent sea salt. I love the way the briny flavors get licked from your lips and fingers. It makes edamame a uniquely enjoyable dining experience.

Spicy Edamame

That got me thinking about preparing edamame just a bit differently than expected. Maybe a bit sexier! A bit of heat added to the saltiness could elevate edamame to an ‘adults only’ culinary experience. My version has the same salty allure but there’s the added bonus of a slight tingle to the lips as you slip each pod into your mouth. Of course you’ll lick your fingers and exhale with satisfaction as your reach for another, and another. You won’t be able to stop because you will experience the kind of thrill that you used to associate with an exciting but forbidden kiss. A healthy pinch and squeeeeeze of highly aromatic lemon just adds to the sensuality.

spicy edamame

spicy edamame

Spicy Edamame with Lemon serves 2

CLICK here for a printable recipe

  • 1 T kosher salt, plus more for boiling
  • 1 t chili powder
  • 1/4 t red pepper flakes
  • 1/2 t granulated sugar
  • 1 lb frozen edamame, in the pod (green soy beans)
  • 1 lemons, 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 spicy edamame pods with the chili-salt and serve warm with lemon wedges to squeeze on top.


Greg Henry