I can’t count how many times this Edamame with Soy and Sesame Sauce recipe has saved dinner here in Manhattan. Between school runs and juggling my work schedule, I often rely on quick dishes that don’t compromise on flavor. These delightful edamame pods are a favorite at our dinner table, thanks not only to their irresistible taste but the simplicity that makes them possible even on a tight schedule. If you’ve been looking for a quick appetizer or side dish, this could become a new family staple. I promise, even the pickiest eaters will love popping these little joys open. Check out this easy recipe for Crispy Japanese Pickled Cucumbers with Soy Sauce , which goes perfectly with our edamame.
Why you’ll love this recipe
This Edamame with Soy and Sesame Sauce is not just a hit at our table for its flavors but for its ease of preparation. You’ll love how the toasted sesame oil enhances the edamame while the soy sauce adds a touch of savory magic. It takes less than 10 minutes from start to finish, perfect for those evenings when time is tight, but you still want to enjoy something scrumptious and satisfying.
Ingredients
- 150 grams edamame in pods
- 2 tablespoons toasted sesame oil
- 1 teaspoon soy sauce
- Salt and pepper to taste
Step-by-step instructions
- Boil the edamame pods for 3 to 4 minutes. Drain in cold water and pat dry with paper towels.
- Place a skillet over medium high heat and wait until it’s hot – about 2 to 3 minutes. Add the toasted sesame oil and swirl to coat the surface.
- Add the edamame pods and sauté for about 2 to 3 minutes, until the pods are slightly charred.
- Turn the heat off and add the soy sauce. Quickly stir until the sauce has evaporated.
- Season with salt and ground black pepper and serve immediately.
Recipe tips & variations
To change things up a bit, you can toss in some red pepper flakes for a hint of spice or sprinkle some sesame seeds on top for an added crunch. If you’re feeling adventurous, drizzle a little honey or a squeeze of lime juice right at the end—my kids adore the sweet and sour twist it gives the pods.
Storage & reheating
If you happen to end up with leftovers, which is rare in my house, keep them in an airtight container in the fridge. They’ll stay good for a couple of days. To reheat, toss them back in a hot skillet for a minute or two. Just be careful not to overcook and dry them out.
FAQs
Can I use frozen edamame?
Absolutely! Frozen edamame works perfectly well for this recipe. Just make sure to follow package instructions to cook them before proceeding with the rest of the recipe steps.
Is this recipe good for meal prep?
Yes! It’s great for meal prep. You can make a large batch, and it will keep well in the refrigerator for quick snacks or to add to your lunchbox throughout the week.
Can I add more vegetables?
Certainly! Feel free to toss in some sliced bell peppers or mushrooms when you’re sautéing the edamame. It’s a great way to add more color and nutrition.
Recipes you may like
- Crispy Japanese Pickled Cucumbers with Soy Sauce Bliss
- Sausage and Sweet Potatoes with Honey Garlic Sauce Delight
- Savory Mackerel Bulgogi with Sesame Seeds and Onion Delight
Edamame with Soy and Sesame Sauce
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick, flavorful Edamame with Soy and Sesame Sauce recipe that’s perfect for busy evenings.
Ingredients
- 150 grams edamame in pods
- 2 tablespoons toasted sesame oil
- 1 teaspoon soy sauce
- Salt and pepper to taste
Instructions
- Boil the edamame pods for 3 to 4 minutes. Drain in cold water and pat dry with paper towels.
- Place a skillet over medium high heat and wait until it’s hot – about 2 to 3 minutes. Add the toasted sesame oil and swirl to coat the surface.
- Add the edamame pods and sauté for about 2 to 3 minutes, until the pods are slightly charred.
- Turn the heat off and add the soy sauce. Quickly stir until the sauce has evaporated.
- Season with salt and ground black pepper and serve immediately.
Notes
- You can toss in some red pepper flakes for a hint of spice.
- Sprinkle some sesame seeds on top for added crunch.
- Drizzle a little honey or a squeeze of lime juice for a sweet and sour twist.
- Store leftovers in an airtight container in the fridge for a couple of days.
- Reheat in a hot skillet for a minute or two, being careful not to overcook.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg