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.
- 1 pound frozen, shelled edamame, cooked according to package directions, drained, and rinsed under cool water
- 2 sheets nori (dried seaweed)
- Kosher salt
- 1/2 teaspoon plus 1 tablespoon sesame oil, divided
- 2 large garlic cloves, sliced thinly
- 1 medium red chile, sliced into thin rings
Preheat the oven to 300°F. Pat the edamame dry and transfer to a serving bowl.
Lay the nori side by side on a baking sheet. Brush the top of one sheet lightly with water. Sprinkle with 1/8 teaspoon of salt and drizzle with 1/2 teaspoon of the sesame oil. Quickly top with the second nori, pressing gently to adhere. Set a second baking sheet directly on top to compress the sheets together. Transfer the whole apparatus to the oven for 15 minutes. Remove the top baking sheet and let the nori cool to room temperature.
Meanwhile, in a small skillet, combine the remaining tablespoon of sesame oil, the garlic, and the chile (including the veins and seeds). Fry gently over low heat, stirring occasionally, until the garlic crisps and turns golden, 6 to 8 minutes. Scrape the garlic-chile mixture into the edamame and season generously with salt, to taste. Crumble the nori on top in irregular shards. Serve immediately, at room temperature.