Miso Butter Edamame

Nutrition · per serving

Steps

1. 1

   Bring 1 litre of water to a boil in a medium pot. Add the frozen edamame in pods and boil for 4-5 minutes until hot through and tender but still bright green. Do not overcook or the pods will dull and the beans can become floury.

   1 litre water300 g frozen edamame in pods
2. 2

   While the edamame cooks, melt the unsalted butter in a large skillet or frying pan over low heat. Stir in the white miso and chili flakes until smooth and glossy; keep the heat low so the miso does not catch or split.

   20 g unsalted butter25 g white miso1/2 tsp chili flakes
3. 3

   Drain the edamame well, then add it straight to the skillet. Sprinkle in 1/4 tsp sea salt and toss for 30-60 seconds until every pod is coated in the miso butter.

   300 g frozen edamame in pods1/4 tsp sea salt
4. 4

   Turn off the heat, add the toasted sesame seeds, and toss again. Taste the coating on a pod and add a pinch more sea salt only if needed; miso is already salty.

   2 tsp toasted sesame seedsa pinch sea salt
5. 5

   Transfer to a bowl and serve immediately. Eat by squeezing the beans from the pods with your teeth and discard the pods.

Origin & History

Edamame has long been enjoyed in Japan as a simple boiled snack, especially in izakaya pubs and at home during warmer months. Modern variations often add bold seasonings such as miso, butter, and chili, combining traditional Japanese pantry ingredients with a richer contemporary style.