Shio Edamame

Shio Edamame is a fast, satisfying small dish of tender green soybean pods tossed while hot with flaky sea salt, a touch of sesame oil, and chili flakes. It is savoury, lightly spicy, and perfect as a low-carb snack, starter, or side.

Nutrition · per serving

122kcal

10.5gProtein

8.7gCarbs

6gFat

4.4gFiber

2 servings

Ingredients

5 items

Edamame

frozen edamame in pods300 g

water1 litre

Seasoning

flaky sea salt4 g

chili flakes1 g

sesame oil5 ml

Tips

•If using fresh edamame, reduce the cooking time slightly and taste after 3 minutes.
•For a cleaner flavour, use only sea salt; for a more snack-like finish, keep the chili flakes and sesame oil.
•A squeeze of lemon is not traditional but works well if you want a brighter finish.
•This is best served hot or warm, ideally immediately after seasoning.

Steps

1
Bring the water to a full boil in a medium pot. While it heats, measure the sea salt, chili flakes, and sesame oil so everything is ready to season as soon as the edamame is cooked.
1 litre water4 g flaky sea salt1 g chili flakes5 ml sesame oil
2
Add the frozen edamame in pods to the boiling water and cook for 4 to 5 minutes, until the pods are hot through and the beans inside are tender but still bright green. Do not overcook, or they will lose their fresh bite.
300 g frozen edamame in pods1 litre water
3
Drain the edamame very well, then return them to the warm pot or transfer to a bowl. Toss immediately with the sesame oil, flaky sea salt, and chili flakes so the seasoning clings evenly to the hot pods.
300 g frozen edamame in pods5 ml sesame oil4 g flaky sea salt1 g chili flakes
4
Serve right away in a bowl. Eat by squeezing the beans from the pods with your teeth; the pods are not eaten.

Origin & History

Shio edamame is a classic izakaya snack in Japan, commonly served alongside drinks as a simple, salty appetiser. The preparation is intentionally minimal, highlighting the natural sweetness of young soybeans with just salt and, in modern variations, a little chili or sesame oil.

japanese edamame vegan lowcarb snack boiled quick beginner

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Steps

Bring the water to a full boil in a medium pot. While it heats, measure the sea salt, chili flakes, and sesame oil so everything is ready to season as soon as the edamame is cooked.

1 litre water4 g flaky sea salt1 g chili flakes5 ml sesame oil

Add the frozen edamame in pods to the boiling water and cook for 4 to 5 minutes, until the pods are hot through and the beans inside are tender but still bright green. Do not overcook, or they will lose their fresh bite.

300 g frozen edamame in pods1 litre water

Drain the edamame very well, then return them to the warm pot or transfer to a bowl. Toss immediately with the sesame oil, flaky sea salt, and chili flakes so the seasoning clings evenly to the hot pods.

300 g frozen edamame in pods5 ml sesame oil4 g flaky sea salt1 g chili flakes

Serve right away in a bowl. Eat by squeezing the beans from the pods with your teeth; the pods are not eaten.