A super easy and super delicious snack for any time, day or night!
Repeat after me: "Edamame...edamame...Nanami Togarashi..." Does that just sound like the language of love or what? The way its silky tones wrap around, then roll of your tongue...
These perky little soybean pods have been all the rage lately, but this recipe takes them to a new level. There are two things that seriously "up" the rage: 1) Add some Nanami Togarashi and 2) GRILL 'em!
These soft-crispy edamame are infused with a wickedly delightful smokiness – and thanks to the Nanami Togarashi, these edamame have a nice spicy kick to them as well.
My husband and I enjoyed this batch of Spicy Grilled Edamame straight off the grill around 10pm the other night for a late night snack while watching a movie. They're addictive!
A great snack or perfect side dish, this will become your favorite new way to enjoy edamame.
This is an easy recipe, so you only need a few ingredients!
The key to this is the Nanami Togarashi, a delicious Japanese seasoning blend consisting of chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. You can buy it at any Asian grocery store or online at Amazon.
Defrost the edamame and spread them out on a sheet of aluminum foil. Drizzle with the olive and sesame oils, sprinkle with salt, and toss to coat. Preheat the grill to medium-high.
Transfer the sheet of foil with the edamame to the grill, making sure they're spread out in a single layer.
Grill for about 5 minutes, then flip over and grill for an additional 5 minutes or until browned.
Sprinkle with Nanami Togarashi and serve immediately.
They’re easy to eat too: Simply tear open the pods and slip the peas into your mouth.
If desired, dip first in some light soy sauce.
For more fun and delicious eats, visit Kimberly's blog The Daring Gourmet.