Kerry Simon has built a reputation on simple, fun food, so it makes sense that the recipe choice from his namesake restaurant at Palms Place is a quick and easy appetizer. “The wok-charred edamame is really popular even though it’s pretty straightforward,” Simon says. “It’s looking at edamame in a different way, adding in all the smoky flavor from a really hot wok, a little oil, togarashi, and then finished with a little lime juice.”

The chef takes a similar approach with the grilled shishito peppers on his menu, also stir-fried quickly until slightly wilted and accented with ponzu sauce. But the spicy and citrusy edamame dish has become so popular, eaters at Simon’s LA restaurant wonder why it’s not on the menu there. “It’s become quite the trademark,” he says.

Wok-Charred Edamame

(serves 2)

Ingredients:

2 cups edamame (fresh soybeans in pod)

1 lime

2 tbsp. togarashi (ground chili pepper)

1 tbsp. ginger salt

1 tbsp. vegetable or other oil

Method: Heat wok on high. Add oil, then soybeans. Stir consistently. Once charring begins, add togarashi and ginger salt, continuing to stir for 2-3 minutes. Transfer edamame to a serving bowl and finish with a squeeze of lime juice.