Spicy Edamame

This spicy edamame is a fiery, addictive snack you’ll keep making!

If you’ve ever been to a Japanese restaurant, chances are you’ve been served a little bowl of steamed edamame sprinkled with salt before your meal. Edamame is salty, nutty, and deliciously satisfying.

But what if you turned that humble bowl of soybeans into a fiery, garlicky, umami-packed snack that could hold its own at any party? That’s where spicy edamame comes in.

This version takes the classic edamame and tosses it in a bold, spicy sauce. Think garlic, chilli, sesame and a touch of sweetness to balance it all out. It’s quick to make, packed with flavour and totally addictive. Whether you’re serving it as a bar snack, appetizer or a side dish, spicy edamame always delivers.

What Is Edamame?

“Edamame” literally means “beans on a branch” in Japanese - eda (branch) and mame (bean). These are young, tender soybeans harvested before they harden and mature. They’re often served still in their pods, lightly salted and steamed and eaten by squeezing the beans out of the pods directly into your mouth.

While edamame has been eaten in East Asia for centuries, it became popular in Western countries only in the late 20th century, when Japanese cuisine started gaining global popularity. Today, you’ll find frozen edamame in nearly every Asian grocer and many supermarkets, a staple for anyone who loves easy, healthy snacks.

A Brief History of Spicy Edamame

The traditional version of edamame in Japan is simple: usually just boiled or steamed with a sprinkle of sea salt. The spicy twist, however, comes from fusion cooking, where Japanese techniques meet bold flavors from Korea, Thailand and beyond.

The first versions of spicy edamame likely appeared in Japanese-American restaurants in the 1990s and 2000s. Chefs started tossing edamame with chili oil, garlic, soy sauce and sesame oil for a punchier, more flavourful appetizer that paired perfectly with cold beer or sake.

These days, spicy edamame recipes vary a lot. Some use gochujang (Korean chili paste), others use sriracha, Chinese chilli crisp or even peri-peri sauce. That versatility is part of what makes it so much fun to make at home.

Ingredients

Be sure to lay out all your ingredients before you start. It won't take long and it will make the already easy cooking process, even easier.

See recipe card for quantities.

Frozen Edamame
Chinese crispy chilli oil
Garlic
Mirin
Soy sauce
Sesame oil
Neutral vegetable oil
Japanese chilli flakes
Flaky sea salt

Step by step photos

Check out my step by step photos to see for yourself just how easy it is to make restaurant quality, spicy edamame at home.

Adding edamame to a pot of boiling salt water.

Step 1: Bring a pot of lightly salted water to a boil and then add the edamame.

Step 3: Heat the vegetable oil in a wok over a medium-high heat. Then stir in the chopped garlic. I chop my garlic into rather large chunks so that it doesn't burn. Fry to lightly brown and soften the garlic.

Adding the sesame oil, mirin, Chinese crispy chilli and soy sauce to the wok.

Step 4: Add the sesame oil, Chinese chilli crisp, mirin and soy sauce to the wok.

Stirring the sauce together and allowing it to simmer for a couple of minutes.

Step 5: Stir these sauce ingredients together well to combine and simmer gently for about two minutes.

Step 6: Add the cooked edamame to the wok.

Stirring the edamame into the sauce in the wok.

Step 7: Turn off the heat and stir well to combine. Add flaky salt and chilli flakes to taste just before serving.

Step 8: Serve warm or hot.

Variations to Try

One of the best things about spicy edamame is how flexible it is. You can adjust it to suit your taste or mood. Here are a few popular variations:

1. Korean Gochujang Edamame

Whisk 1 tablespoon of gochujang (Korean chili paste) into the sauce for a deeper, slightly sweet heat. Garnish with toasted sesame seeds and a drizzle of sesame oil.

2. Thai-Inspired Spicy Edamame

Add a teaspoon of Thai red curry paste and a squeeze of lime juice for a bright, tangy kick. Garnish with chopped coriander for freshness.

3. Smoky Chipotle Edamame

Stir in ½ teaspoon of chipotle chili powder or a splash of adobo sauce for a smoky, Mexican-inspired version. It’s especially good with a cold beer.

4. Miso Butter Edamame

Melt 1 tablespoon of butter with 1 teaspoon of white miso paste, then mix in chili flakes and garlic. This one’s rich, savoury, and perfect for a comforting snack.

Equipment

You don't need any special equipment to make spicy edamame. The following will come in handy though.

A large pot: For boiling the edamame in salt water.

A Wok: For preparing the sauce and stirring the edamame into the sauce.

Storage and Reheating

Spicy edamame is best eaten fresh but if you’ve made too much, it keeps surprisingly well.

To Store:

Allow the edamame to cool completely.
Transfer to an airtight container.
Store in the fridge for up to 3 days.

Reheating:

Reheat in a skillet over medium heat for 2–3 minutes until hot.
Alternatively, microwave for about 45 seconds.
If it looks dry, add a few drops of sesame oil or soy sauce before reheating.

To Freeze:

You can refreeze leftovers but as edamame is already sold frozen, the texture might become a little soft. It’s best to refrigerate rather than freeze if possible.

Top Tip

Don’t overcook the edamame. No matter what is says on the packaging, only boil the edamame for 2 minutes. That’s all it needs.

FAQ

Do you eat the pod?

No. The pod isn’t edible. You squeeze the beans out by gently biting or pinching the pod. The spicy coating flavours your lips and fingers, which is half the fun!

Can you use shelled edamame?

Yes! You can use shelled edamame for a less messy option. Just toss the beans in the sauce and eat with a fork or spoon.

Can you make this spicy edamame less spicy?

Yes! How spicy you make this recipe is in your hands. Feel free to use less crispy chilli oil and/or chilli flakes. You could also add more if you want you edamame more spicy.

Can you make this recipe ahead of time?

Yes but this spicy edamame is best served hot from the wok. Make the sauce up to a few days ahead and then stir it into freshly cooked edamame just before serving.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this spicy edamame recipe?

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Yield: 4 to 6

This has to be one of my all-time favourite appetizers. Spicy edamame is just plain addictive. Give this easy recipe a try soon.

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Ingredients

500g (1.1 lb.) frozen edamame
1 tbsp neutral vegetable oil
2 tbsp Chinese Chilli Crisp
4 Garlic cloves, roughly chopped
1 tbsp Mirin
2 tbsp Soy sauce
1 tbsp Sesame oil
Japanese or Korean chilli flakes
Flaky sea salt

Instructions

Bring a pot of lightly salted water to a boil and then add the edamame.
Bring the water back to a boil and then boil the edamame for two minutes. No longer. Even if the instructions on the packaging say differently. You don't want to overcook the edamame.
Heat the vegetable oil in a wok over a medium-high heat. Then stir in the chopped garlic. I chop my garlic into rather large chunks so that it doesn't burn. Fry to lightly brown and soften the garlic.
Add the sesame oil, Chinese chilli crisp, mirin and soy sauce to the wok.
Stir these sauce ingredients together well to combine and simmer gently for about two minutes.
Add the cooked edamame to the wok. At this point, you can try a little of the sauce and adjust the flavours (spiciness) to taste.
Turn off the heat and stir well to combine. Add flaky salt and chilli flakes to taste just before serving.