Warm Edamame with Seven-Spice Powder
While field peas date back to colonial times, edamame—fresh, young soybeans bred for human consumption, not animal feed—are relatively new to North Carolina, recently promoted to farmers here as a new crop to help replace tobacco. They make a good appetizer for a pea-shelling party since you can actually eat them on the side while shelling the peas for the main course.
Recipe information
Yield
serves 4
Ingredients
4 cups fresh or frozen edamame in pods
1 to 2 tablespoons Seven-Spice Powder (recipe follows), to taste
Flaky sea salt, such as Maldon
Seven-Spice Powder
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted
2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile, such as Ancho
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons sansho powder (optional)
1 1/2 teaspoons kosher salt
1/4 sheet of nori, finely chopped
Grated zest of 1 small orange
(makes about 1 cup)
Preparation
Step 1
In a large pot of boiling salted water, blanch the edamame for 4 to 7 minutes, until tender. Drain in a colander. Transfer to a bowl and toss with the spice powder and some salt.
Seven-Spice Powder
Step 2
Mix all of the ingredients together in a bowl.
