Nuts and Beans

By Marcus Samuelsson |

We created this whimsical recipe during menu tastings at the restaurant. Even though not all the dishes we test make it onto an actual menu, a lot of them are super delicious. Shichi-mi tōgarashi adds flavor to this dish and is a Japanese spice mixture that can be found in most Asian supermarkets. Make both or just one for a great appetizer for any of your holiday entertaining this fall/winter.

Prep Details

Servings: 4

Total time: 20

Ingredients

FOR THE EDAMAME SPICE MIX

1 1/2 cups Light Brown Sugar

1/2 cup Kosher Salt

1/2 cup Shichimi Togarashi

2 teaspoons Cayenne Pepper

1 1/2 Limes, zested

FOR THE EDAMAME

16 ounces Edamame, in pod

2 tablespoons Edamame Spice Mix

1 tablespoon Sriracha

3/4 cup Distilled Vinegar

3 Garlic Cloves, thinly sliced

1 tablespoon Grapeseed Oil

1 tablespoon Unsalted Butter

1 Lime, quartered

FOR THE SPICED BOILED PEANUTS

16 ounces Boiled Peanuts

2 ounces House Togarashi

Directions

FOR THE EDAMAME SPICE MIX

In a large mixing bowl, combine all ingredients and mix thoroughly until evenly incorporated. Place spice mix in an airtight container and reserve at room temperature. You will not use all the spice mix for this recipe.

FOR THE SPICED EDAMAME

In a medium size sauce pot, bring 1 gallon of water to a boil. Submerge the edamame and allow to cook for 5 minutes, or until they begin float.

While the edamame are boiling, in a medium sauté pan, add the oil and bring to medium heat. Add the sliced garlic and cook for 1-2 minutes or until light golden brown. Deglaze the pan with the vinegar, add the Sriracha and spice mix and bring to a simmer. Allow the glaze to simmer for an additional 2-3 minutes or until it begins to slightly reduce. Off the heat, stir in the butter to thicken.

Remove the edamame from the pot, strain off any excess water and place in the sauté pan. Toss the edamame in the glaze until evenly coated; transfer to serving bowls and garnish each dish with a slice of lime. Serve immediately.

FOR THE SPICED BOILED PEANUTS

In a medium size sauce pan, bring 1 gallon of water to a boil. Submerge the peanuts and allow to cook for 2-3 minutes, or until they hot.

Remove the peanuts from the pot, strain of any excess water, and place in a medium mixing bowl. Add the togarashi spice. Toss until evenly incorporated and transfer to serving bowls. Serve immediately.