All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Yakisoramame / grilled fava beans

A super Tom-proof dish! It’s also the simplest way to enjoy fava beans in season. Grilling fava beans in their pods creates a steam-roasting effect, making the beans inside sweeter and more concentrated than when boiled.


Several to a dozen fava beans pods (each pod usually has 4-5 beans)
Salt (to serve, optional; not in photo)


Grill fava beans until pod color brightens and pod gets some burned spots, 5-10 minutes.


Serve hot with salt (optional).
To eat, simply peel pods, and remove skin from beans.

  • The skin of beans is tough and bitter, especially with large beans
  • Grilling can be done in the oven, fish roaster, BBQ grill or griddle. Just make sure not to burn pods entirely. Cooking time varies according to heat level.


paizley said...

Good pan seared in an iron skillet like shishito peppers. I like to make a dipping sauce of soy sauce, fish sauce, lemon, black pepper, and red pepper flakes! Thanks for sharing!

neco said...

Hi paisley,
Using an iron skillet sounds like a great idea. Thank you for the dipping sauce idea too. I will post how we eat grilled shishito when I harvest enough for the dish.