Some chain restaurants have a dish on their menu that keeps me coming back. When I’m in the US, it’s the Red Lobster cheddar bay biscuits, the bang bang shrimp from Bonefish and – definitely – these edamame.

A Japanese meal often starts with a portion of edamame. Soy beans are very healthy, easy to prepare and fun to eat.






I immediately fell in love with the edamame at Roy’s restaurants: they were slightly spicy, salty and sweet at the same time. I couldn’t figure out what ingredients they use in their seasoning, but luckily Roy’s has the original recipe on it’s website.





If you can find shichimi (Japanese red pepper seasoning, with i.e. sesame seeds, ginger and nori), you’re in a for a great dish. The recipe makes a large serving of seasoning, but you can easily store the leftovers in a jar. That way you only need to combine a bowl of cooked edamame with the seasoning for a quick snack at any time.



Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes



8 oz. (1 cup/ 240 gr.) kosher salt
4 oz. (1/2 cup or 120 gr.) shichimi (Japanese red pepper seasoning)
1 oz. (2 tablespoons) granulated sugar
1/2 lb. (about 220 gr.) edamame beans, in pods
1 tablespoon of Seasoning


  1. Boil 7 cups of water in a large pan.
  2. Add edamame to boiling water, and let boil for 5–10 minutes. (An alternative is to microwave the beans with a little water for 2-3 minutes on high)
  3. Drain the edamame, and sprinkle seasoning over them.

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