One of my favorite sushi restaurants had this yummy edamame dish, so I tried to duplicate it at home. I think I came pretty close.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

261.2 calories; 15.4 g protein; 23.3 g carbohydrates; 0 mg cholesterol; 706.5 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/14/2008
This one was pretty good. I did it slightly differently: To the sauce I added an additional tablespoon of cornstarch mirin and soy sauce. I also sauteed the edamame and garlic in a bit of olive oil for a few minutes instead of water. Tasted good thanks for a different way to eat edamame. Read More
(49)

Most helpful critical review

Rating: 3 stars
03/25/2009
I made this recipe to eat as a snack (refrigerate and munch on later). I didn't use the whole beans in the pod as the one picture showed, but the unpodded beans. The sauce was a bit runny so we had to add cornstarch to thicken it up. The sauce was a bit overpowering for the beans, but overall it worked pretty well. Read More
(11)
103 Ratings
  • 5 star values: 59
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
09/14/2008
This one was pretty good. I did it slightly differently: To the sauce I added an additional tablespoon of cornstarch mirin and soy sauce. I also sauteed the edamame and garlic in a bit of olive oil for a few minutes instead of water. Tasted good thanks for a different way to eat edamame. Read More
(49)
Rating: 4 stars
09/03/2010
The flavour of this was really good but the pod was a bit tough for me. I'll make again using shelled edamame. Read More
(34)
Rating: 4 stars
09/10/2008
This recipe was very good! I added extra garlic teriyaki and brown sugar to the mixture and it was yummy! I served the Edamame with Basmati White Rice and Pork Tenderloin marinated in Teriyaki and Brown Sugar. The rice was also very good when I drizzled the edamame sauce over it! Great Recipe thanks! Read More
(32)
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Rating: 5 stars
01/10/2011
I have never used edamame before so I was looking for something with ingredients I had on hand. Also the frozen edamame I bought was already shelled. This recipe was great. My husband had a second serving and an additional tiny serving. I followed the recipe exactly and I will make it again. Thanks for sharing! Read More
(19)
Rating: 5 stars
07/08/2009
I love edamame and this recipe was a nice change for the same way I always make. Instead of terriyake sauce I used reduced sodium soy sauce and halved the amount to cut even more sodium. I also used Splenda instead of brown sugar and once it was ready I realized I was out of sesame seeds. This can be a healthy recipe if you are careful with the amount of sodium. Also great source of protein. Read More
(17)
Rating: 5 stars
01/20/2010
This is an excellent recipe! I did not have the rice vinegar so I just used a dash of red wine vinegar instead and I also use the already shelled frozen edamame (not in the pod). Read More
(16)
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Rating: 5 stars
01/06/2011
I served this as an appetizer during a Japanese themed dinner party. They were a big hit! However I did make a couple of substitutions. Instead of Teriyaki sauce I used 'Soy Vey' brand hoisin sauce (one of my favorite sauces of all time) and used balsamic vinegar instead of rice vinegar. Though I used a couple of unlikely ingredients it turned out just fantastic! Read More
(16)
Rating: 3 stars
03/25/2009
I made this recipe to eat as a snack (refrigerate and munch on later). I didn't use the whole beans in the pod as the one picture showed, but the unpodded beans. The sauce was a bit runny so we had to add cornstarch to thicken it up. The sauce was a bit overpowering for the beans, but overall it worked pretty well. Read More
(11)
Rating: 5 stars
07/28/2011
These were great! I ate all of them on my plate before even touching the main dish. There are some in the pan still after dinner and I keep grabbing them every time I walk by. FYI...someone posted about the pod being tough you aren't supposed to eat the pod you pop them out of the shell by pulling it through your teeth. Read More
(9)