I’m a HUGE fan of sushi, and always have to order edamame as a starter whenever I go to a Japanese restaurant. One of my favorite sushi restaurants is Sashi in Manhattan Beach, which is where I went for my birthday dinner last year. Naturally, we had to get an order of their edamame, which was not your run-of-the-mill edamame, as it’s served 2 ways; with Indian spices and also, sea salt. The Indian-spiced batch was incredibly tasty, and since that time, I wanted to recreate something similar at home. I came across this spicy edamame recipe using Japanese 7 spice, and can’t begin to tell you how many batches of it I’ve made. Actually, I’m making some more right now! Japanese 7 spice, or Shichimi Togarashi in Japanese, is a blend of spices that contains red chili, seaweed, sansho pepper, orange peel, poppy seeds and white and black sesame seeds. It’s a popular table condiment in Japan, where it’s used to add heat and flavor to lots of different dishes. This is the original recipe I found, but will make a notation as to how I like to prepare it. I also like to dip the edamame in a spicy Japanese mayo, so I’ll include a link to that recipe as well.
- 1 lb edamame
- 2 1/2 tbsp sesame oil
- 2 1/2 tbsp Japanese 7 spice
- 1 tsp cayenne pepper
- 1 tsp garlic
- 1/2 tsp salt
- Japanese spicy mayo
- Cook edamame according to package directions & drain. (I like to add a little garlic and ginger powder to the water.)
- Place edamame in a large bowl. Add oil and toss to coat, adding more if needed.
- Add the remaining ingredients & mix together well.
For my version of this recipe, I eliminate the cayenne pepper and garlic, and add just a little bit of sugar. I love the combo of sweet & spicy.