Okay, all you chili-, buffalo-wings- loving Super Bowl Sunday sports fans out there.
I have a snack for you–edamame with chili salt.
It’s easy to make–barely 10 minutes! And you can mound your plate, chomp absentmindedly all while not taking your eyes off the TV. Plus, they’re packed with protein and fun to eat!
You can thank me later.
I've had edamame sprinkled with sea salt plenty of times. But last year, my family and I went to a restaurant called Marumen in Fairfax, VA and they served us a complimentary appetizer of edamame with a chili sugar-salt – I don't know what else to call it! It was sweet and salty, with a little zing from the chili flakes, and elevated the edamame from random green legume to wowza!
2 teaspoons granulated sugar
3/4 teaspoon fine sea salt
1/2 teaspoon crushed chili or red pepper flakes
1 lb (500 g) frozen or fresh edamame in pods
- Grind the sugar and salt in a mortar with a pestle to a consistency of fine sand.
- Add the chili flakes and grind until fine flecks form. Stir to mix.
- Bring a large pot of water to a boil over high heat. Add the edamame and cook until bright green and heated through, about 4 minutes. Drain and transfer to a large bowl. Blot dry with paper towels, then toss with the chili-salt mixture. Serve immediately.
Notes: To eat, suck on the pod and use your teeth to pop the beans into your mouth.
Adapted from "Farm to Table Asian Secrets – Vegan and Vegetarian Full Flavored Recipes for Every Season"
Related post on Pickles and Tea: Sweet Potato Chinese Dumplings (Jiaozi)