Easy Salted Edamame with Black Seeds
Frozen edamame pods are boiled until bright green and tender, then tossed warm with coarse salt and black seeds for an easy salted edamame snack. This quick edamame appetizer is simple, savoury and ready in minutes, making it perfect for serving before dinner, with rice bowls, sushi bowls or as a light party snack.
Equipment
- Large pot
- Colander or strainer
- Measuring spoons
- Small mixing bowl for soy sauce
- Serving bowl
- Small dipping bowl
- Spoon or tongs
Ingredients
Edamame
- 1 pkg edamame in pods frozen, about 400–500 g
- 1 tablespoon sea salt coarse, plus more for finishing
- 1 teaspoon black seeds nigella seeds or black sesame seeds
- 1 teaspoon sesame oil optional but nice
- ¼ teaspoon red pepper flakes or chili flakes, optional
- ½ teaspoon garlic finely grated, optional
Soy Dipping Sauce
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or lime juice
- ½ teaspoon honey or maple syrup optional
- 1 Pinch chili flakes
- 1 Pinch black seeds for garnish
Instructions
- Bring a large pot of water to a boil. Add a generous spoonful of salt to the water.
- Add the frozen edamame pods and boil for 4–5 minutes, or until the pods are bright green and the beans inside are tender.
- Drain well. Let them steam dry for a minute so they are not too watery.
- While the edamame is still warm, toss it with sesame oil, coarse salt, black seeds, chili flakes and a little grated garlic if using.
- In a small bowl, stir together the soy sauce, sesame oil, rice vinegar or lime juice, honey and chili flakes.
- Serve the warm salted edamame in a bowl with the soy dipping sauce on the side.
For the best easy salted edamame with black seeds, toss the edamame while it is still warm and slightly steamy. The moisture helps the coarse salt and black seeds cling to the pods, giving every bite that salty, savoury snack flavour. Serve it right away with soy sauce on the side for a quick 10-minute edamame appetizer that feels fresh and restaurant-style.
Notes
- This easy salted edamame with black seeds is best made with frozen edamame in the pod. The pods boil quickly and turn bright green in just a few minutes.
- Do not overcook the edamame. Once the pods are tender and heated through, drain them right away so they stay fresh, green and slightly firm.
- Toss the edamame while it is still warm. The little bit of steam and moisture helps the coarse salt and black seeds stick to the outside of the pods.
- The black seeds used in this recipe are most likely nigella seeds, also known as black seed. They add a slightly earthy, peppery flavour that works nicely with the salty edamame.
- Use a light hand with the black seeds. They have more flavour than they look like they will, so a small sprinkle is enough for this simple edamame appetizer.
- Soy sauce is best served on the side for dipping. Pouring too much over the edamame can make the pods too salty, especially when they are already finished with coarse salt.
- The edamame pods are not eaten whole. Pop the beans out with your teeth and discard the pod.
- This 10-minute edamame snack is great served warm as an appetizer, side dish, or healthy party snack with sushi bowls, rice bowls, noodle dishes, or stir-fries.
Nutrition
Serving: 1servingCalories: 30kcalCarbohydrates: 1gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2501mgPotassium: 36mgFiber: 0.2gSugar: 0.2gVitamin A: 45IUVitamin C: 0.1mgCalcium: 10mgIron: 0.4mg
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