Step 1In a small bowl, using a fork, crush bouillon cubes into a powder. Add garlic powder, onion powder, celery salt, paprika, MSG, if using, and turmeric. Whisk until thoroughly combined.
Step 2Make Ahead: Salt can be made 6 months ahead. Store in an airtight container at room temperature.
Edamame
Step 1Into a large pot, pour water to a depth of about 1/2". Stir in 2 teaspoons kosher salt, then bring to a boil.
Step 2In a steam basket, place edamame and lower into pot. Cover and steam until beans are fully tender, 8 to 10 minutes. It may take longer if frozen.
Step 3Drain beans and transfer to a large bowl. Add 1 teaspoon chicken salt, season with kosher salt, and toss well to combine.
Simple, steamed edamame is an amazing snack that is nutritious and comes together really quickly. The little soybeans are endlessly poppable and are a fun, hands-on hors d'oeuvre.
Like sunflower seeds though, half the reason you eat edamame is for the salt on the outside of the pod. And you can absolutely throw standard salt on there, but we urge you to get a little creative. You could use a store-bought seasoning like tajín or Cajun seasoning. Or you could opt for something a little more unique by way of the Land Down Under.
Australians have a bit of an obsession with something called chicken salt. It was created in the 1970s by a rotisserie chicken shop owner named Peter Brinkworth as a seasoning for his French fries and roast chickens. Chicken salt eventually became so popular, he began selling jars of the stuff. Now it has become the default seasoning for fries throughout the country, and we think that it’s a perfect way to amp up this classic snack.
If you’re sick of steaming, you can give roasting your edamame a shot. But if you did try this recipe, let us know how it came out in the comments below!
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Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.
