We’ve all fallen head over heels for Kona Grill’s Angry Edamame – those perfectly spiced, addictive little pods that disappear faster than we can order them. This restaurant favorite transforms simple steamed edamame into a fiery, flavor-packed appetizer that’ll have you licking your fingers and reaching for more.
The secret lies in the bold combination of garlic, red pepper flakes, and Asian-inspired seasonings that coat each pod with just the right amount of heat. We’re talking about that perfect balance where the spice enhances rather than overwhelms the natural nuttiness of the edamame.
Now we can recreate this crave-worthy dish right in our own kitchens! Our copycat recipe captures all the smoky, spicy goodness that makes this appetizer so irresistible. Whether you’re hosting a dinner party or just want to satisfy that Kona Grill craving, this Angry Edamame will become your new go-to crowd-pleaser.
Ingredients
Creating this spicy and flavorful appetizer requires fresh ingredients that work together to deliver that signature Kona Grill taste. We’ve organized our ingredient list into three categories to make preparation smooth and efficient.
For the Edamame
- 1 pound frozen edamame pods (in shell)
- 2 tablespoons kosher salt
- 8 cups water
For the Angry Sauce
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon sriracha sauce
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, toasted
- 1/2 teaspoon red pepper flakes (optional)
- Sea salt flakes for finishing
Equipment Needed
Creating our Kona Grill-inspired Angry Edamame requires minimal kitchen equipment that most home cooks already have on hand. We need a medium saucepan or pot to boil the edamame pods effectively. This vessel should be large enough to accommodate 2 quarts of water plus the edamame without overcrowding.
A medium bowl serves dual purposes in our recipe preparation. We use it first to mix our angry butter sauce ingredients and later to toss the hot edamame with the spicy coating. The bowl should be large enough to allow proper mixing without spillage.
Essential measuring tools include measuring spoons for precise quantities of our spice blend and lime juice. We recommend having a complete set available since our recipe calls for various measurements from teaspoons to tablespoons.
A grater becomes crucial for preparing fresh garlic to achieve the right texture in our angry butter mixture. Fresh grated garlic distributes more evenly throughout the sauce compared to minced alternatives.
Our cooking process requires a stirring spoon or spatula for combining ingredients and tossing the finished edamame. We suggest using a heat-resistant utensil since we work with hot ingredients throughout preparation.
A colander or strainer ensures proper drainage of our cooked edamame pods. Removing excess water prevents diluting our carefully crafted angry butter sauce and maintains the proper consistency.
| Equipment | Purpose | Size/Type |
|---|---|---|
| Medium saucepan | Boiling edamame | 2+ quart capacity |
| Medium bowl | Mixing sauce and tossing | Large enough for 3 cups edamame |
| Measuring spoons | Accurate ingredient portions | Complete set |
| Grater | Fresh garlic preparation | Fine grating surface |
| Stirring utensil | Mixing and tossing | Heat-resistant |
| Colander | Draining cooked edamame | Standard mesh size |
Optional equipment includes a citrus juicer for extracting fresh lime juice if you prefer maximum freshness over bottled alternatives. This tool helps achieve consistent juice extraction and removes seeds from our angry butter mixture.
Instructions
Now that we have all our ingredients and equipment ready, let’s walk through the simple process of creating this restaurant-quality Angry Edamame at home. The key to success lies in timing and proper coating techniques.
Prep the Edamame
We start by bringing 2 quarts of water to a rolling boil in our medium saucepan over high heat. Once the water reaches a vigorous boil, we add the 3 cups of frozen edamame pods directly to the pot. The water will temporarily stop boiling when we add the frozen edamame, so we wait for it to return to a full boil before starting our timer.
We cook the edamame for exactly 5 minutes from the time the water returns to boiling. This timing ensures the beans inside remain tender while the pods maintain their bright green color. After 5 minutes, we immediately drain the edamame using our colander and transfer the hot pods to our large mixing bowl. The residual heat from the freshly cooked edamame becomes crucial for the next step.
Make the Angry Sauce
While our edamame is still steaming hot, we prepare the signature angry butter mixture. In a separate medium bowl, we combine 4 tablespoons of melted unsalted butter with our freshly grated garlic cloves. The butter should be warm but not scorching hot to prevent the garlic from burning.
We then add 4 tablespoons of sambal chili paste, stirring thoroughly to create a uniform base. Next, we incorporate 1 teaspoon of kosher salt, 1/4 teaspoon of red chile powder, and 1/8 teaspoon of cayenne pepper. We finish the sauce by adding 3 to 4 teaspoons of fresh lime juice, tasting as we go to achieve our preferred level of acidity. The completed angry sauce should yield approximately 3/4 cup of spicy, aromatic butter mixture.
Combine and Toss
We immediately pour our prepared angry sauce over the hot edamame pods while they’re still steaming. The heat from the freshly cooked edamame helps melt any remaining butter pieces and ensures the sauce penetrates the pod surfaces effectively.
Using our heat-resistant stirring utensil, we toss the edamame vigorously to coat every pod with the spicy butter mixture. We continue stirring for 30 to 45 seconds, making sure each pod glistens with the angry sauce. The combination of heat and thorough mixing creates the signature glossy appearance that makes this dish so appealing.
Final Assembly
We serve our Angry Edamame immediately while the pods remain hot and the butter coating stays glossy. The dish works perfectly as an appetizer or snack, maintaining its optimal flavor and texture when consumed right away.
For those who prefer extra heat, we can garnish with an additional squeeze of fresh lime juice or a light dusting of chili powder. The finished dish should present vibrant green pods coated in a glistening, aromatic sauce that captures the essence of Kona Grill’s famous appetizer.
Cooking Tips
We’ve discovered several key techniques that elevate this Angry Edamame recipe from good to restaurant-quality. Master these tips to achieve the perfect balance of heat and flavor every time.
Getting the Perfect Spice Level
We recommend starting with our base measurements and adjusting to taste. The sambal chili paste provides the primary heat source, so reduce it by half if we prefer milder flavors. Cayenne pepper delivers intense heat, so use sparingly for those sensitive to spice.
Fresh lime juice serves as our secret weapon for balancing the spiciness. We can increase lime juice to 4-5 teaspoons when the heat becomes overwhelming. This citrus addition brightens the dish while taming the fire.
Red chili powder offers medium heat that builds gradually. We suggest omitting this ingredient entirely for mild versions or doubling it for heat lovers. Always taste our angry butter mixture before tossing with edamame to ensure the spice level meets our preferences.
For those wanting extra complexity, we add fresh ginger or sesame oil. These ingredients provide depth without increasing heat intensity.
Storage and Reheating
We always serve Angry Edamame immediately for optimal flavor and texture. The dish tastes best when the butter sauce is hot and the edamame pods maintain their natural snap.
Leftover edamame stores well in airtight containers for up to 2 days in the refrigerator. We avoid longer storage periods as the pods lose their vibrant color and crisp texture.
Reheating requires gentle heat to preserve the edamame’s integrity. We use a skillet over medium heat, stirring frequently to prevent overcooking. Microwave reheating creates uneven temperatures and softens the pods excessively.
The spicy butter sauce separates during refrigeration, which is completely normal. We stir thoroughly before reheating to recombine the ingredients. Adding a splash of fresh lime juice during reheating revives the bright flavors.
Serving Suggestions
We recommend serving our Angry Edamame hot as a spicy appetizer that sets the perfect tone for any meal. The pods should be eaten by squeezing the beans directly from the shell into your mouth, creating an interactive dining experience that guests always enjoy.
Cold beer pairs exceptionally well with this dish, as the crisp beverage balances the bold spicy flavors while cleansing the palate between bites. We also find that this appetizer works beautifully as a starter in Asian-inspired meals, complementing dishes like sushi, ramen, or teriyaki chicken.
For entertaining, we suggest placing the Angry Edamame in small individual bowls or on a large sharing platter with small dishes for the empty shells. This presentation keeps the dining area tidy while encouraging social interaction around the table.
The leftover “angry butter” sauce deserves special attention since it transforms into a versatile condiment. We love using it as a flavorful finishing sauce for grilled seafood, roasted vegetables, or even tossed with steamed rice for an extra kick of flavor.
When hosting dinner parties, we recommend preparing a double batch since this addictive appetizer tends to disappear quickly. The vibrant presentation and bold flavors make it an ideal conversation starter that gets everyone excited for the meal ahead.
Consider serving alongside other Asian-inspired appetizers like potstickers or spring rolls to create a diverse selection of flavors and textures. We find that offering a variety of spice levels allows guests to customize their experience according to their heat tolerance.
Make-Ahead Instructions
We can prepare several components of this Angry Edamame recipe in advance to streamline our cooking process and reduce last-minute preparation stress.
Angry Butter Sauce Preparation
The spicy sauce serves as the heart of this dish and stores beautifully when made ahead. We combine melted butter, grated garlic, sambal chili paste, kosher salt, red chili powder, cayenne pepper, and fresh lime juice in a small bowl up to 24 hours before serving. Store this mixture in the refrigerator in an airtight container. Before using, we warm the angry butter slightly at room temperature or with a gentle reheat to restore its smooth consistency for optimal coating.
Edamame Storage Strategy
Fresh edamame pods can be purchased and stored in the refrigerator for up to three days before cooking. We keep frozen edamame in the freezer until ready to use, as they maintain their quality for several months. The key lies in cooking the edamame fresh just before serving to preserve their tender texture and vibrant green color.
Advanced Sauce Preparation
| Component | Make-Ahead Timeframe | Storage Method |
|---|---|---|
| Angry Butter Mix | Up to 24 hours | Refrigerated in airtight container |
| Garlic (grated) | Up to 2 days | Refrigerated in small bowl |
| Lime juice (fresh) | Day of serving | Freshly squeezed for best flavor |
Reheating and Assembly Tips
Leftover angry butter sauce transforms into a versatile condiment for future meals. We store any extra sauce in the refrigerator for up to one week, using it to enhance grilled seafood, roasted vegetables, or steamed rice. When ready to serve, we reheat the sauce gently and toss it with freshly cooked hot edamame to achieve that signature glossy coating that makes this appetizer irresistible.
The timing strategy ensures we deliver restaurant quality results while managing our kitchen workflow efficiently during entertaining or meal preparation.
Recipe Variations
We understand that spice tolerance varies greatly among diners, so we’ve created two distinct variations of our Angry Edamame recipe. These adaptations allow you to customize the heat level while maintaining the signature Kona Grill flavor profile.
Extra Spicy Version
We recommend doubling the red chile powder and cayenne pepper quantities for heat seekers who crave maximum intensity. Increase the sambal chili paste to 6 tablespoons or substitute with hotter alternatives like gochujang for deeper fire. Add a generous dash of sriracha or chili oil to the angry butter mixture for additional layers of heat.
Fresh jalapeños or serrano peppers can be finely chopped and tossed directly with the hot edamame for extra punch. We suggest starting with one pepper and adjusting upward based on your heat preference. The combination of multiple spice sources creates a complex burn that builds with each bite while preserving the garlic and lime balance.
Milder Family-Friendly Option
We’ve developed a gentler version that maintains flavor while reducing heat for sensitive palates. Reduce the cayenne pepper to just a pinch or omit entirely, and decrease the sambal to 2 tablespoons for a subtle warmth. Replace half the sambal with low-sodium soy sauce to maintain umami depth without overwhelming spice.
Add 1 teaspoon of honey to the angry butter mixture to balance any remaining heat and create appealing sweetness for children. We recommend this combination of garlic, ginger, sesame oil, honey, soy sauce and minimal sriracha for a perfectly balanced mild version. The result delivers restaurant-quality flavor that appeals to all family members while introducing young palates to Asian-inspired seasonings.
Conclusion
We’ve shown you how to recreate Kona Grill’s famous Angry Edamame right in your own kitchen. This recipe delivers that perfect balance of garlic heat and savory richness that makes the original so addictive.
Whether you’re hosting a dinner party or just craving that signature spicy kick we know you love this dish will become a regular in your appetizer rotation. The versatility of the angry butter sauce means you’ll find countless ways to use it beyond just edamame.
Now it’s time to fire up your stove and bring that restaurant-quality flavor home. Your taste buds will thank you for mastering this crowd-pleasing recipe.
Frequently Asked Questions
What is Angry Edamame from Kona Grill?
Angry Edamame is a popular spicy appetizer from Kona Grill featuring steamed edamame pods tossed in a flavorful “angry sauce” made with garlic, red pepper flakes, sambal chili paste, and Asian-inspired seasonings. The dish gets its name from the perfect balance of heat that enhances the natural taste of edamame without overwhelming it.
Can I make Kona Grill’s Angry Edamame at home?
Yes, you can easily recreate Kona Grill’s Angry Edamame at home using a copycat recipe. The dish requires simple ingredients like frozen edamame pods, butter, garlic, ginger, soy sauce, and various spices. With basic kitchen equipment and step-by-step instructions, you can achieve the signature restaurant taste in your own kitchen.
What ingredients do I need for Angry Edamame?
The recipe requires three main categories of ingredients: edamame (frozen pods), angry sauce components (butter, garlic, ginger, soy sauce, sambal chili paste, red pepper flakes, cayenne pepper), and optional garnishes (lime juice, sesame seeds, green onions). All ingredients are commonly available at most grocery stores.
What kitchen equipment is needed to make Angry Edamame?
You’ll need minimal equipment: a medium saucepan for boiling edamame, a medium bowl for mixing sauce and tossing, measuring tools for accurate portions, a grater for fresh garlic, a heat-resistant stirring utensil, and a colander for draining. Optional equipment includes a citrus juicer for fresh lime juice.
How long does it take to cook the edamame?
Cook the edamame for exactly five minutes in boiling water. This timing ensures the pods become tender while maintaining their bright green color and optimal texture. Overcooking can make them mushy, while undercooking leaves them too firm and less flavorful.
Can I adjust the spice level in Angry Edamame?
Absolutely! Start with base measurements and adjust to taste. For milder versions, reduce sambal chili paste and cayenne pepper, and add honey for sweetness. For extra heat, double the red chile powder and cayenne, increase sambal, and add fresh jalapeños or serrano peppers.
How should I serve Angry Edamame?
Serve Angry Edamame immediately while hot as a spicy appetizer. Guests eat by squeezing beans directly from the shell into their mouth for an interactive experience. It pairs perfectly with cold beer and complements Asian-inspired meals like sushi, ramen, or teriyaki chicken.
Can I make Angry Edamame ahead of time?
Yes, you can prepare components in advance. The angry butter sauce can be made and refrigerated for up to 24 hours. Fresh edamame keeps for three days refrigerated, while frozen maintains quality for months. However, the final dish is best served immediately after combining for optimal flavor and texture.
How do I store leftover Angry Edamame?
Store leftovers in the refrigerator for up to 3 days in an airtight container. To reheat, warm gently in a pan over medium heat or microwave briefly. The leftover “angry butter” sauce can be refrigerated for up to a week and reused on grilled seafood, roasted vegetables, or steamed rice.
What are some serving suggestions for entertaining?
For parties, prepare a double batch as this addictive appetizer disappears quickly. Serve in individual bowls or on sharing platters to encourage social interaction. Consider offering alongside other Asian-inspired appetizers to create diverse flavor profiles and accommodate different spice tolerances among guests.
