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edamame nori katsuobushi

Edamame with ground bonito and seaweed

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  • Author: Caroline Phelps
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Snack
  • Method: Boiling
  • Cuisine: Japanese
  • Diet: Vegetarian


This is a very easy recipe to jazz up the sweet, almost nutty flavor of this popular Japanese snack.


Units Scale
  • 1 pound edamame, fresh or frozen
  • 1/4 nori sheet
  • 2 tablespoons bonito flakes
  • 1/2 teaspoon salt


  1. Follow directions on edamame package on how to cook them (I prefer boiling them a couple of minutes less than what the directions say, as it makes them less mushy).
  2. Drain them and let them dry for 2-3 minutes.
  3. Break the nori and add it to a coffee/spice grinder along with the bonito flakes and the salt. Grind the mixture until it almost turns into a powder.
  4. Put the edamame in a mixing bowl and sprinkle the powdered mixture over them. Toss a few times and serve.


  • Serving Size: 1 serving
  • Calories: 249
  • Sugar: 5.6g
  • Sodium: 644mg
  • Fat: 10.7g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.3g
  • Fiber: 10.9g
  • Protein: 25.9g
  • Cholesterol: 1.1mg
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