📝 About This Recipe
Transform humble frozen soybeans into an addictive, protein-packed snack that rivals any gourmet nut mix. These dry-roasted gems are blasted with high heat to achieve a satisfying crunch, then tossed in a vibrant blend of Japanese spices and savory aromatics. It is the ultimate guilt-free tidbit that bridges the gap between a healthy plant-based bite and a bold, pub-style appetizer.
🥗 Ingredients
The Base
- 16 ounces Frozen Shelled Edamame (thawed and patted very dry)
- 1.5 tablespoons Extra Virgin Olive Oil (or avocado oil for a higher smoke point)
The Signature Spice Blend
- 1 teaspoon Shichimi Togarashi (Japanese 7-spice blend)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- 3/4 teaspoon Fine Sea Salt (adjust to taste)
- 1 tablespoon Nutritional Yeast (adds a subtle nutty, cheesy umami)
The Finishing Touches
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 1 pinch Flaky Sea Salt (such as Maldon, for texture)
- 1/2 teaspoon Lime Zest (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position an oven rack in the center position for even heat distribution.
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2
Thaw the shelled edamame completely if using frozen. Place them in a colander and rinse with cool water to remove any ice crystals.
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3
This is the most crucial step: Spread the edamame out on a clean kitchen towel or several layers of paper towels. Pat them vigorously until they are bone-dry. Any residual moisture will steam the beans rather than crisp them.
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4
In a small ramekin, whisk together the Shichimi Togarashi, garlic powder, onion powder, smoked paprika, fine sea salt, and nutritional yeast until well combined.
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5
Transfer the dried edamame to a large mixing bowl. Drizzle with the olive oil and toss thoroughly to ensure every bean is lightly coated.
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6
Sprinkle about two-thirds of the spice blend over the oiled edamame. Toss again until the spices are evenly distributed.
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7
Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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8
Spread the edamame onto the baking sheet in a single layer. Ensure they are not crowded; space allows the hot air to circulate and create that 'dry roasted' crunch.
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9
Place the tray in the oven and roast for 20 minutes. At this point, remove the tray and give the beans a good stir or shake to ensure even browning.
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10
Return to the oven for another 15-20 minutes. Watch closely in the final 5 minutes; the beans should look shriveled and deep green-brown, but not charred black.
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11
Test for doneness by removing one bean and letting it cool for 30 seconds. If it’s crunchy all the way through, they are ready.
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12
Remove from the oven and immediately sprinkle with the remaining spice blend, toasted sesame seeds, and fresh lime zest while the oil is still warm.
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13
Allow the edamame to cool completely on the baking sheet. They will continue to crisp up significantly as they reach room temperature.
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14
Finish with a final pinch of flaky sea salt before serving in a small snack bowl.
💡 Chef's Tips
Dry the beans thoroughly; moisture is the enemy of crunch in this recipe. Do not over-oil the beans or they will become greasy rather than crispy. If your edamame lose their crunch the next day, simply pop them back in a 350°F oven for 5 minutes to refresh. You can substitute the Togarashi with Chili Powder or Za'atar for a different flavor profile. Avoid using parchment paper if you want an even harder crunch; roasting directly on a dark metal pan provides more intense heat.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese Lager or an Asahi for a classic pub experience. Serve alongside a chilled glass of Sparkling Sake or a dry Prosecco. Use as a high-protein crouton alternative on a Ginger-Soy chopped salad. Mix with roasted almonds and dried cranberries for a unique, savory-sweet trail mix. Enjoy as a healthy desk snack during long work afternoons.