Edamame rarely find their way into my kitchen, and I really don’t know why. They’re a perfect addition to salads, an easy and elegant appetizer, and a perfect snack, but I can’t think of the last time I bought them. No, really, I don’t think I’ve every bought them. The ones in these pictures were leftover from my birthday party. Dina, another one of the birthday girls, made this easy recipe and I’ve been trying to figure out how to recreate it ever since.
See, Dina used sesame oil and this wonderful spice blend called Tajin; but she got the Tajin from Mexico, and it’s not like I get to Mexico so often. (Update: in true American style, this stuff sells on Amazon for under four bucks; click here or on the link above to purchase. It’s well worth a try.) In advance of posting this recipe, I attempted to recreate tajin with what I had around, and while I came pretty close, there are definitely some secret ingredients in the real thing that make it different. I used hot chili pepper, lime juice, and sea salt, which is a pretty good combo. And really, this recipe couldn’t be easier — or more addictive — so give it a try.
- 1 package edamame
- about 1/8 cup sesame oil, or even less
- tajin, or a mix of 2 Tbsp. chili flakes, 6 Tbsp lime juice, and 1 1/2 Tbsp. sea salt
Cook edamame according to package directions, until cooked through but still green. Transfer immediately into ice bath so that they keep their color. Transfer to a large bowl; toss with sesame oil to coat, and sprinkle with tajin to taste. Serve immediately. (They keep quite well in the fridge, for up to 2 weeks.)