WARM EDAMAME w/SEVEN SPICE POWDER

By BobD

Ingredients

• 2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile (such as ancho)
• 1 tablespoon black sesame seeds, toasted
• 1 tablespoon white sesame seeds, toasted
• 2 1/2 teaspoons poppy seeds
• 2 1/2 teaspoons sansho powder (optional; see Note)
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons finely grated orange zest
• 1/4 sheet of nori (dried seaweed), finely chopped (about 1 1/2 teaspoons)
• 4 cups fresh or frozen edamame pods
• Flaky sea salt, such as Maldon

Details

Servings 4

Preparation

Step 1

Make the seven-spice powder:

In a small bowl, combine the chile powder with the black sesame seeds, white sesame seeds, poppy seeds, sansho powder (if using), kosher salt, orange zest and nori.

Make the edamame:

Bring a large pot of salted water to a boil and blanch the edamame until tender, about 4 minutes. Drain the edamame in a colander.

Transfer the edamame to a medium bowl and toss with 1 to 2 tablespoons of the seven-spice powder. (Transfer the remaining spice powder to an airtight container and reserve for another use.) Season to taste with sea salt and serve immediately.

Note: Sansho powder is related to Sichuan pepper and has a similarly numbing heat but with bright lemony notes. Look for it at Asian markets.