Spicy Edamame (Soy Beans)

Spicy Edamame (Soy Beans)

The Spruce / Ana Maria Stanciu

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
165 Calories
8g Fat
12g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 165
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 480mg 21%
Total Carbohydrate 12g 4%
Dietary Fiber 6g 22%
Total Sugars 3g
Protein 14g
Vitamin C 24mg 118%
Calcium 78mg 6%
Iron 3mg 15%
Potassium 546mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One of the simplest and most popular of Japanese appetizers is edamame, or boiled soy beans. You’ll often find a small dish of lightly salted edamame served alongside a tall beer at Japanese restaurants and bars in the West. Not only is edamame a great appetizer that is very easily prepared, but it also makes for a great snack for kids. Plain or salted edamame are often a favorite snack among children, perhaps for the taste but also because it's pretty fun to eat—edamame are often cooked in their pods and, in order to get to the tasty green soybeans, they must first be squeezed out of those pods. 

While fresh edamame in their pods can certainly be used for this recipe, it is sometimes difficult to find fresh edamame unless you grow them in your backyard, which is what my grandparents used to do in the summer. Some farmer’s markets or Asian markets might sell edamame on the stalk, especially during the summer months, but it is more commonly found year-round in the frozen section of Japanese or Asian supermarkets. For this spicy edamame recipe, either fresh or frozen may be used, but for convenience, it is easier to use a frozen bag of edamame in their shells. 


  • 1 pound frozen edamame (in shells)

  • 1 teaspoon sesame oil

  • 1 small garlic clove, finely chopped

  • 1/2 to 1 teaspoon Japanese rayu (or chili oil), to taste

  • 1/2 teaspoon Japanese shichimi togarashi (7-spice chili pepper), to taste

  • 1 1/2 teaspoons Kosher salt

  • 1/2 teaspoon red chili flakes, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for spicy edamame

    The Spruce / Ana Maria Stanciu

  2. Cook frozen edamame (in their shells) in boiling water for 5 minutes.

    edamame in a pot of water

    The Spruce / Ana Maria Stanciu

  3. Rinse quickly with cold water. Drain completely. Set aside, and allow edamame to dry off slightly. Use a paper towel if necessary to remove excess water.

    edamame in a colander

    The Spruce / Ana Maria Stanciu

  4. In a large pan, heat sesame oil and chopped garlic over medium heat until fragrant. 

    oil and garlic in a pan

    The Spruce / Ana Maria Stanciu

  5. Add Japanese rayu (chili oil) and cooked edamame (in their shells). Quickly stir-fry, then turn off heat. 

    edamame in a pan with the garlic mixture and chili oil

    The Spruce / Ana Maria Stanciu

  6. Add shichimi togarashi (7-spice chili peppers) and salt. Gently toss.

    Add shichimi togarashi to the edamame mixture in the pan

    The Spruce / Ana Maria Stanciu

  7. Serve spicy edamame on a platter and garnish with red chili pepper flakes.

    Spicy Edamame (Soy Beans)

    The Spruce / Ana Maria Stanciu

Control the Heat

This spicy edamame recipe is actually quite spicy, but the heat can be adjusted by controlling the chili oil, or rayu, and ground chili peppers (shichimi togarashi) to taste. Aside from the heat, the edamame are further seasoned with sesame oil, garlic, and salt.

Spicy edamame can be a great appetizer for a cocktail party, and provides a fiery alternative to the more common simply salted edamame.