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Steamed and sprinkled with a bit of salt, edamame is great for snacking on its own. But it wasn't until we tried Toasted Nori Edamame with Garlic-Chile Oil from Cheryl Sternman Rule's Ripe did we realize its full potential.
This recipe coats the little soy beans in sesame oil spiked with garlic and chiles and flakes of oven dried nori. If you thought edamame was the perfect beer drinking snack before, this recipe will not only confirm that but take them to the next level.
What Worked: Nutty sesame oil, spicy rings of chile, and crunchy slices of garlic and seaweed make mild edamame into the realm of snacking perfection.
What Didn't: Nada, this recipe is that good.
Suggested Tweaks: Fans of chile heat might add an extra pepper to up the fire factor.
As always with our Cook the Book feature, we have five (5) copies of 'Ripe' to give away.
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