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Spicy Edamame

This spicy edamame is also smoky, sour, and sweet. It’s a well-balanced and flavorful appetizer or snack for any occasion. It is especially good with drinks at a party or barbecue. Bonus - it’s extremely easy to make.
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Side, Snack
Cuisine: Chinese, Japanese
Servings: 4
Author: Thomas


  • 1 pound edamame (500 grams)


  • 1 Tablespoon melted plant-based butter
  • 1 teaspoon toasted sesame oil
  • 1/2-1 Tablespoon chili oil (see blog post for the link to the homemade recipe)
  • 1 teaspoon maple syrup optional


  • Salt to taste
  • 1 Tablespoon toasted sesame seeds


  • Before cooking the edamame, check the package to see whether it is pre-cooked. If it is precooked, you can simply thaw it. If it is not cooked or the package doesn’t say, you’ll need to cook it.

If you need to cook the edamame:

  • Bring a 2/3-filled large pot of water to a boil over high heat. Add the edamame and cook until tender, about 5 minutes. The edamame is ready when the peas release easily from the pod when squeezed.

Make the sauce

  • While waiting for the water to boil, melt the plant-based butter in the microwave or in a small skillet over medium heat on the stovetop. Combine the melted butter with all of the other sauce ingredients. Mix well.

Combine and serve

  • When the edamame is cooked, drain it. You can rinse it with cold water if you’d like to serve it at a cooler temperature. Don’t rinse it if you’d like to serve it warm.
  • Transfer the edamame to a large bowl. Add the sauce. Add sesame seeds and salt to taste and mix again.


The amount of chili oil you use will depend on your preferred spice level.
Once combined with the sauce, the edamame will keep for two days in the fridge.
You can serve the edamame cold if you prefer.