Spicy Edamame

A dish of Edamame pods with ginger, garlic and seasoning.

This edamame appetizer is a copycat of a dish from a local Asian gastropub. It’s quick and easy to make, and this spicy edamame with garlic, ginger and spicy chili flakes is so tasty you’ll always want a bag of the soybean pods in your freezer.

If you’ve ever had steamed edamame with its flaky salt, you’ll know what a tasty snack it can be. I’d always assumed that was the best way to enjoy them until I tasted this spicy edamame at one of my favorite Asian gastropubs, KaPow.

They quickly became a staple order every time we visited, and I knew if I liked them that much, so would you! Now I make this spicy edamame recipe whenever I’m craving these.

Why you’ll love this edamame recipe:

  • It’s quick and easy to make. Ready to eat in 15 minutes.
  • It uses frozen edamame pods, so it’s very convenient.
  • The spicy, tangy, salty coating is irresistible.
  • If you don’t have a wok, make the spicy edamame in a skillet (I did).
  • It’s a healthy-ish snack or appetizer that will gear you up for a bigger meal.
  • It’s fun to pop the beans out of the shell between your thumb and forefinger (it’s like popping bubble wrap – with a tasty reward).


  • Whole Edamame, a.k.a. soybeans, their fresh green pods harbor tender beans that look similar to lima beans but without the starchy bite. They have a mild flavor that pairs well with the Asian flavors in this recipe. I use a package of frozen edamame for convenience. Be sure to defrost them before beginning the recipe.
  • Toasted Sesame Oil has a deep, nutty flavor that imparts a distinctive Asian flavor to the dish.
  • Tamari – Tamari is billed as a gluten-free version of soy sauce, but its Japanese roots are much deeper than that. Tamari has a darker color and tastes richer than soy sauce because it’s the byproduct of miso paste. It’s more balanced and less salty.
  • Garlic – I recommend freshly minced garlic for this recipe.
  • Fresh Ginger – You need fresh ginger for this edamame recipe. It gives the tingly, spicy, floral bite you want. Use a vegetable peeler to peel away the skin and a ginger grater (or a microplane) to mince it.
  • Crushed Red Pepper Flakes – Just a pinch adds enough heat for a spicy kick.
  • Lime – A squeeze of lime juice gives the perfect tangy balance to this edamame appetizer.
  • Toasted Sesame Seeds – optional but fun! Toasted sesame seeds add a tiny crunch and flavor to the pan-seared edamame.
Adding the spicy dressing to the thawed edamame pods.

How to cook edamame:

  1. Add the tamari, garlic, ginger and red pepper flakes to a small bowl and stir to combine.
  2. Place a wok or skillet over high heat and let the pan get very hot.
  3. Add sesame oil to the pan and carefully add the edamame. Don’t stir; let the pods sear in the pan.
  4. Add the tamari mixture and use a pair of tongs to toss the edamame pods until well coated and the beans are cooked through and hot.
  5. Squeeze lime juice over the top of the spicy edamame and garnish with toasted sesame seeds (if using).


  • Defrost the edamame beans before charring them in the wok or skillet.
  • This recipe comes together quickly, so I recommend prepping everything before you turn on the stove.
  • The skillet or wok must be hot before adding the sesame oil and stir-frying the edamame.
Tossing the edamame with the spicy dressing using a pair of tongs.

Swaps and variations:

  • If you don’t have tamari, you can substitute soy sauce.
  • If you don’t have chili flakes, swap them out for 1-2 teaspoons of sriracha sauce or chili paste (sambal oelek).
  • Add two teaspoons of honey to the tamari mixture for a hint of sweetness. Watch the pan carefully so that the sugars don’t scorch.
  • Add sliced spicy red chilies for a bit more heat on the charred edamame.
Serving the chili, garlic and ginger flecked edamame in a wooden bowl.


What is spicy edamame made of?

Spicy edamame has a combination of Asian flavors that when combined give the soybeans a balanced salty, tangy spicy kick.

How do you eat spicy edamame?

Enjoy spicy edamame the way you would steamed edamame. Pick up a pod between your thumb and forefinger and put the end up your mouth; give a gentle squeeze at the first “bump” of a soybean to pop one into your mouth. You’ll invariably get the spicy Asian coating and want to lick your fingers.

You can also put the edamame pod directly into your mouth, biting with your teeth just behind the first bean to coax it out of its pod.

How many calories is spicy edamame?

Each 6-ounce serving has about 100 calories.

How do you eat edamame at a fancy restaurant?

You have to eat edamame with your fingers to squeeze out the soybeans.

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A wooden bowl filled with spicy edamame.

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A wooden bowl of edamame with ginger and garlic.
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4.25 from 20 votes

Spicy Edamame

This quick and easy Asian-inspired edamame appetizer is always a hit. We blister the edamame in a hot wok or skillet and season with garlic, ginger, red pepper and tamari.
Author: Lisa Lotts
Course Appetizer
Cuisine Asian Inspired
Keyword soy beans
Dietary Restrictions Dairy-Free, Egg Free, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3


  • 16 ounces frozen edamame in pods, thawed
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tamari or soy sauce
  • 3 cloves of garlic minced
  • 1 inch sized knob fresh ginger peeled and grated
  • teaspoon red pepper flakes
  • ½ lime juiced
  • ½ teaspoon toasted sesame seeds optional


  • Before starting this recipe, have everything prepped. It comes together in a flash!
  • In a small bowl combine tamari, garlic, ginger and red pepper flakes.
  • Turn on your stove’s exhaust fan.
  • Place a large skillet over high heat – and let the pan get very hot.
  • Add sesame oil to the pan.
  • Carefully add the edamame (it can splatter) and don’t stir — allow it to sear and blister about 1-2 minutes.
  • Add tamari mixture, toss to combine, and continue to cook until sauce coats the edamame – no more than 2-3 minutes. Remove the pan from the heat, toss with lime juice, and sprinkle with toasted sesame seeds if using.
  • Transfer the spicy edamame to a serving bowl and enjoy.


Best eaten when you make them, but you can reheat leftovers in the microwave.


Calories: 284.81kcal | Carbohydrates: 18.13g | Protein: 18.06g | Fat: 17.44g | Saturated Fat: 2.3g | Polyunsaturated Fat: 7.25g | Monounsaturated Fat: 5.72g | Trans Fat: 0.01g | Sodium: 681.64mg | Potassium: 714.78mg | Fiber: 8.42g | Sugar: 3.74g | Vitamin A: 30.59IU | Vitamin C: 13.45mg | Calcium: 110.43mg | Iron: 3.91mg

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  1. Natalie H says:

    5 stars
    This is my go-to edemame recipe and everyone loves it! Very quick and easy to make

  2. 5 stars
    I used to think I didn’t like edamame… Turns out I just didn’t care for all the salt. I had a roasted garlic edamame similar to this in a restaurant that brought me back and this recipe is awesome. I’ve made it several times now!

  3. 5 stars
    I made this recipe today to pack in my lunch. Turns out I was actually slightly late to work because I could not stop eating the edamame for one second to put the lid on the container! It is so delicious I can’t wait to make this for my friends.

    Thank you!

    1. I do apologize for making you late — but as you know, these are the perils of good cooking!

  4. 5 stars
    So, I don’t understand why people leave ratings if they haven’t made the recipe but I’m really glad they did because that’s what made me click on this one… and O M G!!! Sooo delicious!!!! Thank you for posting; I just made a bag of edamame and ate the whole thing. People, you will not be disappointed, super tasty!

    1. I know – these edamame are addictive! Glad you liked them!

  5. Emily @ Recipes to Nourish says:

    I love that garlicky, sesame, ginger, spicy mixture! I bet it tastes amazing with these, they’re so vibrant and pretty too.

    1. Thank you, Luci! It makes a very tasty snack — especially with a cold Kirin!

  6. 5 stars
    Tasty looking morsels you have there. I’d like to reach in one of your beautiful photos and sample one, if I only could.

    1. I know – it should be like that Willy Wonka TV, don’t you think?

    1. I can’t take credit — I was inspired by that Asian gastropub!

  7. This is brilliant, I’ve made blistered peppers before, but never tried it with edamame, and I just happen to be going to Trader Joe’s this morning!

  8. 5 stars
    I totally embarrassed myself when I shared an edamame appetizer at a Japanese restaurant, and thought they were snow peas. I tried to eat the whole thing… Oy… (Also these look AMAAAAAZING)

    1. That is the funniest thing I’ve heard all day! To be fair — I think you could do the same preparation with snow peas — and eat the whole thing!

  9. 5 stars
    Ohhhh I just love edamame! This recipe sounds so delicious, especially with that garlic, sesame and soy sauce at the end! Yum!

    1. They just take it up a notch from the steamed version with sea salt. Wowza!

    1. Thanks, Lauren! They are very tasty — and so easy to make too!

  10. OMG this looks amazing!! What a gorgeous recipe, I love edamame!

  11. Tiffany @ Triple Cr?me Decadence says:

    Yummy! I could totally eat a bowl of these right now.

  12. Pingback: Make It Pop With Blistered Edamame | Recipe – stupidDOPE.com
  13. Marit Grimstad says:

    why not call a spade a spade`Edamame is just japanese for soy bean. So in english it should be blistered soy beans

    1. Sure. The package I bought from Whole Foods labeled them as edamame – so that’s what I called them. Also, at the restaurant the dish was called wok-charred edamame. In any case, my daughter can’t stop eating them. Enjoy!