Original Salt Blistered Edamame with Lime and Toasted Sesame

Difficulty: Easy | Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4 | Dietary: Vegan, Gluten-Free

Edamame from the freezer, a screaming hot pan and a good shake of Chooki's Original Chicken Salt. That's the whole trick. The pods char and blister, the salt sticks to them, and you end up dragging every single one through your teeth to get it all. Better than chips on a Tuesday night, and it's gone in about four minutes.

Step 1: Thaw and Dry

Tip the edamame into a colander and run warm water over them for a minute or two until they're thawed. Then spread them on a clean tea towel and pat them properly dry. Wet pods steam instead of blistering, so don't skip this bit.

Step 2: Blister

Get your biggest frying pan or cast iron on high heat for a good two minutes. Add the olive oil, then the pods in one layer. Leave them alone for 2 to 3 minutes until they've got dark charred spots underneath, toss, and give them another 2 minutes. Do it in two batches if your pan is small. Crowded pods sweat.

Step 3: Garlic and Tamari

Drop the heat to medium and throw in the garlic and sesame oil. Keep it moving for 30 to 60 seconds until the garlic just turns golden, then splash in the tamari and toss so it coats everything and sizzles off.

Step 4: Salt While Hot

Straight into a bowl and hit it with the Original Chicken Salt while the pods are still glossy and hot, so it clings. Scatter over the sesame seeds and lime zest, squeeze a wedge over the top and put the rest on the side. Eat with your hands: pop the beans out with your teeth and chuck the pods in a spare bowl.

Tip: The flavour lives on the outside of the pod, not the bean, so season harder than feels right. The pods don't get eaten, but that's exactly where the salt does its job.