- 1 1/4 cup(s) edamame (shelled), frozen
- 1 1/2 tsp sea salt, or less to taste
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
Place a small saucepan filled with water over high heat. Add edamame to pan and bring to a boil; boil for 3 minutes and drain. Place edamame in a serving bowl and set aside. (Or cook a 16 ounce bag of edamame in a medium saucepan and make the Indian and Japanese varieties as well.)
To make seasoning, mix together sea salt, chili powder, ground cumin and cayenne pepper in a cup; toss with edamame until well-coated. Yields about 1/3 cup per serving.
- Your edamame should be slightly damp when you toss it with the seasoning to help the seasoning stick.Try our Indian and Japanese varieties, too.