Blackstone Spicy Edamame

Ingredients

• 454 g (16 oz)frozen edamame in the shell
• 30 ml (2 tablespoons)avocado oil
• 10 ml (2 teaspoons)garlic paste
• 2.5 ml (½ teaspoon)ginger paste
• 10 ml (2 teaspoons)spicy Asian seasoning, such as togarashi
• 15 ml (1 tablespoon)chilli garlic sauce
• 2.5 ml (½ teaspoon)sesame oil
• 45 ml (3 tablespoons)soy sauce
• 5 ml (1 teaspoon)sesame seeds

Instructions

1. 1

   Heat the griddle

   Preheat the griddle over medium-high heat. Add the avocado oil and let it heat.

2. 2

   Cook the edamame

   Add the frozen edamame and cook until the ice has melted and evaporated on the griddle.

3. 3

   Add aromatics

   Stir in the garlic paste and ginger paste, then stir-fry for 2–3 minutes.

4. 4

   Season the beans

   Add the spicy Asian seasoning, chilli garlic sauce, sesame oil and soy sauce. Stir-fry for a further 1–2 minutes.

5. 5

   Finish and serve

   Transfer the edamame to a bowl, drizzle with a little extra soy sauce and garnish with toasted sesame seeds.

What is spicy edamame?

Edamame are young soybeans, commonly served in their pods as a snack or appetiser in Japanese-inspired meals. This version gives them a spicy, savoury coating rather than serving them simply salted.

The Blackstone griddle provides a broad, hot surface for cooking the frozen beans and tossing them with the seasonings. Garlic, ginger, chilli garlic sauce and sesame bring a punchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 16g protein, 21g carbs, 15g fat.

The edamame provides most of the carbohydrates and protein, while the avocado oil and sesame oil contribute much of the fat. Serve a portion alongside vegetables and a satisfying main dish, or add rice or noodles if you want a more substantial plate.

Choosing the ingredients

Edamame: Use frozen beans in their shells as specified. They go straight onto the griddle, where their surface ice melts and evaporates before the seasonings are added.

Seasoning: Togarashi is one option for the spicy Asian seasoning. Chilli garlic sauce and soy sauce add further heat and salt, so taste before adding any extra soy sauce at the end.

Managing the heat

Hot griddle: Medium-high heat helps the ice melt and evaporate from the frozen edamame. Add the oil first and give it time to heat before adding the beans.

Aromatics: Stir the garlic and ginger pastes for 2–3 minutes, then add the sauces and seasoning for just 1–2 minutes more. Keep the ingredients moving so the pastes and sauces do not catch on the hot surface.

Checking the texture

The recipe does not give a separate doneness time for the edamame beyond cooking off the ice. Look for the visible moisture to evaporate before adding the garlic and ginger.

The beans are served in their pods, so the usual way to eat them is to squeeze the beans out with your teeth and leave the pods aside.

Timing the cooking

The stated total time is 20 minutes, including heating the griddle and cooking the edamame. Have the pastes, sauces and seasoning ready to add so the short finishing stages can follow one another smoothly.

Once the final seasonings have cooked for 1–2 minutes, move the beans to a bowl and serve while warm.

Serving suggestions

Serve the edamame in a shared bowl as an appetiser or snack before a Japanese-inspired meal. A small dish for discarded pods makes it easier to eat at the table.

For a fuller meal, pair it with rice, noodles or other dishes with vegetables and a protein source. The soy sauce is already part of the coating, so taste before adding extra.

Recipe notes & tips

• Let the frozen edamame cook until the visible ice has melted and evaporated before adding the pastes.
• Keep the garlic and ginger moving across the griddle during their 2–3 minutes of cooking.
• Measure out the sauces and seasoning before starting, as the final stages move quickly.
• Taste the edamame before drizzling on extra soy sauce, since the recipe already includes soy sauce and chilli garlic sauce.
• Toast the sesame seeds before using them as the garnish.

Variations

• Milder heat: Use less chilli garlic sauce to soften the spicy finish.
• More heat: Add extra spicy Asian seasoning to taste.
• Citrus finish: Add a squeeze of lemon or lime just before serving.
• Fresh garlic: Use finely grated garlic in place of the garlic paste.
• Extra garnish: Scatter sliced spring onions over the finished edamame.

Common mistakes to avoid

• Adding the pastes too early: Wait until the ice has melted and evaporated so they are not stirred into excess water.
• Skipping the preheat: Heat the griddle over medium-high and warm the oil before adding the frozen beans.
• Leaving the pastes undisturbed: Stir the garlic and ginger for the full 2–3 minutes to keep them moving on the hot surface.
• Overcooking the sauces: Limit their griddle time to 1–2 minutes after adding them.
• Adding too much extra soy sauce: Taste first, then drizzle lightly if the edamame needs more.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat briefly in a hot pan or on the griddle until warmed through; the edamame may be less crisp after storage.

Frequently asked questions