Edamame shichimi

duration7 mins


  • 1 tsp seasoned nori sheets , crumbled
  • 1 tsp (spicy Japanese seasoning – from supermarkets)
  • 500 g frozen whole edamame , thawed
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil , plus extra to drizzle


  1. For the lemon dressing, place all ingredients in a small bowl, season to taste and whisk to combine.
  2. To make the seasoning mixture, place the crumbled nori, togarashi and 2 tsp salt in a bowl and toss to combine.
  3. Half-fill a medium saucepan with salted water. Place over high heat and bring to the boil. Add edamame and blanch for 30 seconds, refresh in iced water, then drain. Place edamame in a large bowl and drizzle with extra olive oil.
  4. Preheat a lightly greased chargrill pan or barbecue to high. Grill edamame for 2-3 minutes until charred. Transfer to a bowl, add dressing and seasoning mixture to taste and toss to combine. Transfer to a large serving platter, scatter with extra seasoning mixture and serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.