Name: Chili Garlic Edamame
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Edamame pods, frozen; Salt; 4 cloves Garlic, minced; 2 tbsp Unsalted butter; 1 tbsp Chili crisp; 1 tbsp Soy sauce; 1 tbsp Honey; 1 tsp Sesame oil; 1/2 tsp Sugar; Toasted sesame seeds; Chili crisp; Fresh red chili, thinly sliced

Chili Garlic Edamame Recipe — Restaurant-Style 10-Minute Snack | Chef Fatty

Cook: 10 minTotal: 10 min

The story

Edamame is the easiest bar snack to upgrade because the bar version barely tries. Frozen pods, boiled limp, salted lazily. Done. The trick is treating them like they deserve actual technique. Boil hard with serious salt so the seasoning gets into the pod itself, then char them in a screaming hot dry pan until the outside blisters. The blistered pods grab onto the spicy garlic butter sauce and turn into something you would happily pay 14 dollars for in a Japanese restaurant.

Ten minutes start to finish, two pans, frozen edamame from the freezer aisle. Scale up for a party or eat all of it standing at the counter.

Method

Boil the Edamame

01
Bring a pot of water to a boil. Salt aggressively, it should taste almost like seawater. Add the edamame and cook 4 to 5 minutes until just tender. Drain well and pat dry.

Blister the Pods

02
Heat a wide dry skillet over the highest heat possible until smoking. Add the edamame in a single layer, do not crowd, work in batches if needed. Let sit completely undisturbed 1 to 2 minutes until the pods blister and char on the outside. Toss once and blister the other side 1 minute. Remove and set aside.

Build the Sauce

03
Reduce heat to medium. Add the butter and let it melt. Add the garlic and cook 20 to 30 seconds until fragrant and just golden. Add the chili crisp, soy sauce, honey, sesame oil, and sugar. Stir and let sizzle 20 seconds.

Toss

04
Return the edamame to the pan. Toss aggressively until every pod is fully coated in the glossy sauce, 30 to 60 seconds.

Plate and Finish

05
Pile the edamame high in a wide shallow bowl. Spoon any remaining sauce from the pan over the top. Finish with toasted sesame seeds, an optional extra chili crisp drizzle, and optional red chili slices.

Chef's note

The blistering step is non-negotiable. It is the single thing that makes this taste like restaurant edamame.
Salt the boiling water aggressively. The seasoning needs to penetrate the shell.
Pat the pods dry after boiling. Moisture prevents blistering.
Serve immediately. Edamame softens and the sauce absorbs as it sits.

Chili Garlic Edamame

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