This edamame with soy and sesame sauce is one of my favorite evening snacks! Not only are they good for you, they hit the spot whenever I crave something savory, nutty, and filling. Only 3 ingredients are needed and they are ready in just 5 minutes.
I’ve been munching on edamame beans since I was a little girl. My mother liked to serve these beautiful green beans as a summer snack or as a side to traditional Japanese dishes like ramen, nikujaga, or onigiri.
As a kid I loved sucking on the salty edamame pods and chewing on the sweet beans inside while watching my favorite tv shows.
Later, when I spent 3 years in Tokyo, edamame became a healthy snack I picked up at Seven Eleven and carried around in my large shoulder bag along with my modeling portfolio and high heels.
And these days, edamame is a late night snack or a side dish my husband and I enjoy eating to boost our protein intake, and also because of its addictive salty and nutty taste.
This recipe is a simple edamame dish that’s seasoned with soy sauce and sesame oil. What you get are lightly charred pods full of umami and nuttiness. It’s one of our favorite late night snack.
Table of contents
Edamame With Soy And Sesame Sauce Ingredients
- Edamame: I highly recommend spending a little more money on good frozen edamame. The reason why I say this is that I’ve come across cheaper brands that offer edamame pods that are broken into bits or simply not in good shape or look old. If you live near a Japanese, Korean, or Asian supermarket, or a specialty store, it’s worth a trip just to buy better quality edamame. My favorite brands are Seapoint Farms and Nissui.
- Soy sauce: You will need Japanese soy sauce for this recipe to get a good balance of salty, umami, and earthy. Brands like Kikkoman and Yamasa are good.
- Toasted sesame oil: You can use regular sesame oil but you will get much more flavor by using toasted sesame oil. Toasted sesame oil is more concentrated in flavor and less is needed to season a dish.
Variations
- Use premium oyster sauce, such as Lee Kum Kee, instead of soy sauce, for edamame that’s more pungent and salty.
- Use chili oil instead of toasted sesame oil to add some heat.
- Top this dish with some furikake to add even more depth of flavor.
Different Ways To Cook Edamame
Before adding the edamame pods to the skillet you will need to cook them first. My preferred method is to add the edamame pods to a pot of salted water and boil them for 3 to 5 minutes. Drain and shock them in cold water. Drain again and they are ready to be served, or in this case, thrown into a hot skillet.
Other easy ways to cook edamame are:
- Run hot water over them for about 5 minutes and drain well.
- Put the edamame pods in a steamer basket and place the basket over a pot filled with about 1 inch of water. Bring the water to boil, put a lid over the basket and steam for 5-10 minutes.
- Place the edamame pods in a microwave safe bowl and sprinkle a little water over them. Cover with a a paper towel and microwave on high for 1 to 3 minutes.
How To Make Edamame With Soy And Sesame Sauce
- Cook the edamame pods using one of the methods listed above.
- Place a large skillet over medium high and when it is hot, add the sesame oil.
- Swirl the oil the coat the bottom surface of the skillet and add the edamame pods.
- Stir fry them for 2 to 3 minutes and add the soy sauce.
- Quickly the edamame pods to evenly coat them and season with a little salt and pepper.
- Turn the heat off, transfer the pods to a serving bowl and enjoy!
Storage
Cooked edamame should be refrigerated within 2 hours of cooking them. Save them in an airtight storage container and they should keep in the fridge for about 4 days.
Can I refreeze them? No, it is not recommended to refreeze vegetables and beans that have previously been thawed. Not only will the texture and overall quality of the bean degrade, it can also be unsafe.
Frequently Asked Questions
Yes but only in very small portions since they can really upset your dog or cat’s stomach since they are very rich in fiber. They can also cause bloating and gas which can be uncomfortable. So if you feel like sharing a snack with your pup or kitty, stick to no more than 1 or 2 beans.
No. Edamame beans are poisonous when eaten raw. They can cause nausea, diarrhea, vomiting and can also lead to long-term damage to organs and tissues if ingested in large amounts. so it’s very important that you cook the beans before eating them.
No you cannot since the pods are too tough and fibrous to eat. Only the beans inside are edible. You can however cook the pods and suck on them as you squeeze the beans out. That’s by far my favorite way to eat edamame!
What To Serve With Edamame
This dish makes a delicious snack or side to serve at a sushi party. But you can also serve it as part of Japanese home style dinner with Japanese classics such as:
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PrintEdamame with Soy and Sesame Sauce
- Prep Time: 1 minutes
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Snacks
- Method: Skillet
- Cuisine: Japanese
- Diet: Vegan
Description
A nutty and savory snack of edamame pods lightly fried in toasted sesame oil and tossed in soy sauce.
Ingredients
- 150 grams edamame in pods
- 2 tablespoons toasted sesame oil
- 1 teaspoon soy sauce
- Salt and pepper to taste
Instructions
- Boil edamame for 3 to 4 minutes. Drain in cold water and dry with paper towel.
- In a skillet over medium high heat, add the sesame oil and swirl to coat the surface.
- When the oil is hot, almost smoking, add the edamame pods and fry for about 2 to 3 minutes, until the pods are slightly charred.
- Add the soy sauce and quickly stir until the sauce has evaporated.
- Season with salt and ground black pepper.
- Serve immediately or save it for later in the fridge. It’s good hot and cold!
Notes
This edamame snack will keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 203
- Sugar: 1.9g
- Sodium: 150.1mg
- Fat: 17.2g
- Saturated Fat: 1.9g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 5.8g
- Fiber: 3.6g
- Protein: 8.6g
- Cholesterol: 0mg
I love this recipe. Extremely easy and quick to make.
Hello, few days ago I posted an interesting comment. Unfortunately,I did not see it with other comments..I am sure that my comment was so nice.May I know why my comment was not published.Thank you
Hi Zouhair! I haven’t seen your comment, so sorry about that. It’s possible it ended up in the spam box as they sometimes do, unfortunately 🙁
Thanks for your reply..My comment will be too long..can I post it here or may I send it via E-Mail..
Best edamame recipe that I make every weekend !
Making this for NYE party and want to prep ahead. Can I keep this warm in the oven before guests arrive for about 30 minutes?
Hi Mary! You don’t need to keep the edamame warm, they will just as delicious at room temperature or even cold. Happy New Year! 🙂
No way I will any have leftovers for three days! These are enjoyed in one serving only!
Haha that’s wonderful to know, J! 🙂
Delish!! Tasted just like a high end restaurant!
Thanks for the proper way to eat edamame! I tried some after some blog said they were like green beans…. And was extremely confused with how difficult it was to chew it up and thought they were overcooked So glad I found your blog I don’t like wasting food.
Regards, Caroline. This will be my meal tonight, along with ahi tuna tartare! It sounds amazing. google
Great recipe
Howdy !
Your recipes are so Cool !!!
I’ll give your recipe a whirl but first need to google how much “150 grams edamame in pods” is in U.S. measurements.
I’m tempted to doctor the recipe and use the same sauce I use with “Grilled Shishito Peppers” consisting of:
1 TBSP + 1 Tsp Toasted Sesame Oil
2 Garlic Cloves, Minced
2 1/2 Tsp Low Sodium Soy Sauce
3/4 Tsp Huy Fong Chili Garlic Sauce
1/2 Tsp Honey
Garnish: Toasted Sesame Seeds
Thanks Caroline! I’ll be making this along with Ahi Tuna Tartar tonight for dinner! It sounds incredible.
Cheers,
Morgan
Sounds delicious Morgan!
Super delicious and so easy to make. I have been eating edamame the boring way for all these years. This will be my go-to recipe whenever I prepare edamame! Thank you for this recipe.
That’s so great Stephanie! Thank you for sharing 🙂
I will be making this for the first time!!!! I’ll serve it with spicy sweet sticky pork with broccoli over jasmine rice!!!! So excited!!!!
Thank you!!!!
Wonderful Cindy! 🙂
I will never prepare Edamame any other way again! I used SteamFresh Edamame – dried it off and the rest is history. The char flavor is to die for, just enough soy, sprinkle of salt and lots of cracked black peppercorn – perfect! Thank you!
Thank you so much Susan! 🙂
The pictures of these pods looked like they have been pan seared and browned? I do not see this in the recipe?
Hi Tim,
Yes they are pan seared for 2-3 minutes until they are charred. It is mentioned in the recipe which is all the way down, but not in the ‘how to cook edamame’ section 🙂
This is great with shelled edamame too! Delicious!!!
Hi Caroline, I see from the comments that this recipe was posted some years ago. Well, it is still inspiring people! I fed these edamame beans to my family last night and we have had different versions of them before but this is definitely the most delicious. I am buying lots more beans and this will be a regular dish from now on. I am going to use it as a go-to dish for taking to friends as a snack, too. Thank you and YUM! Julia 🙂
Thank you so much Julia! It’s also my favorite way to eat edamame, I’m happy you enjoyed this recipe as much as I do 🙂
I just came across this post and these look to die for! My only question is, did you use frozen or fresh edamame pods?
Hi Megan, I used frozen edamame for this recipe and they came out tasting delicious! 🙂
This looks delish! But I’m wondering, do you eat the pod too or just the inside? Typically I just pop out the inside and discard the pod but wondering what you recommend.
Hi Jennie!
Yes, only eat the inside but do enjoy sucking on the pod, they are delicious 🙂
I just stumbled upon your blog and as soon as I saw this recipe I went out and bought two bags of edamame and sesame oil and tried it right when I got home! Totally worth it!! This was the best edamame that I have ever had! Thank you so much for this amazing recipe!
Thank you Morgan, comments like yours always make me so happy!
Tonight will be my first time trying edamame, and you can never go wrong with roasted/slightly charred vegetables. I love this recipe already and haven’t tried it yet. I’ll be back to let you know what I think!
Thank you Carmen, let me know what you think and I hope you enjoy it!
I don’t eat edamame much and def not at home, but when I saw this recipe I dropped off my son at daycare and went straight to the grocery store to buy some edamame. I just tried out your recipe and i absolutely love it! It was the best vegetable recipe i have ever tasted! Thanks so much!
Jessica, you just put a HUGE smile on my face! Thank you so much for leaving such a lovely comment! I’m so happy you liked it, I love it too 🙂
I love edamame and this takes it to a whole new level. Trying soon!
Let me know what you think Lauren! 🙂
Hi Caroline,
I’ve been meaning to write you to give thanks for your amazing recipes. This edamame post has my mouth watering and I can barely wait to try it at our next big family gathering, with beer and pickles! Every time I’ve brought one of your recipes to a gathering, friends and family always would ask it’s origin, and I would say “Pickled Plum” or “Caroline.” Now, they don’t even ask, they just say “Oooo, this must be Pickled Plum!” or “Hmmm, so Caroline visited your kitchen this week!”
Thank you! You are loved!
All the Best,
Belinda in Denver
You are so sweet! Thank you SO much for the beautiful words Belinda, you totally made my day!