Edamame with ground bonito and seaweed

edamame nori katsuobushi

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  • 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). Drain them and let them dry for 2-3 minutes.
  2. 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.
  3. Put the edamame in a mixing bowl and sprinkle the powdered mixture over them. Toss a few times and serve.
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