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WARM EDAMAME WITH SEVEN-SPICE POWDER

February 23, 2012 at 9:41PM

Serves 4.

Note: To toast sesame seeds, place in a small, dry skillet over medium heat, stirring occasionally, until they become fragrant. Nori (dried seaweed), Korean chile powder and sansho (which is made from ground berries of the prickly ash tree) are available in the Asian food aisles of most supermarkets. To prepare using whole pods, use 4 cups whole frozen edamame. Adapted from "Cooking in the Moment" by Andrea Reusing.

1 tbsp. white sesame seeds, toasted

1 tbsp. black sesame seeds, toasted

2 tbsp. plus 1 tsp. fine Korean chile powder, or finely ground flakes from a semi-hot dried chile, such as ancho (see Note)

21/2 tsp. poppy seeds

21/2 tsp. sansho powder, optional (see Note)

11/2 tsp. kosher salt

1/4 sheet nori, finely chopped (see Note)

Grated zest of 1 small orange

10 oz. (about 2 c.) frozen shelled edamame

Flaky sea salt, such as Maldon

Directions

In a small bowl, combine white sesame seeds, black sesame seeds, Korean chile powder (or finely ground chile flakes), poppy seeds, sansho powder (optional), kosher salt, nori and orange zest and reserve.

In a large pot of boiling salted water, blanch edamame until tender, about 4 to 7 minutes or according to package directions. Drain in a colander. Transfer to a bowl, toss with spice powder, garnish with a few sprinkles of sea salt and serve.