edamame with soy sauce and sesame seeds


edamame with soy sauce and sesame seeds

I am so into edamame (aka soybeans) right now that it is kind of embarrassing.  Like, I know it’s a super food and maybe a little bit trendy, but for someone who absolutely cannot stand the taste of green peas, it is like a vegetable sent down from heaven just to remind me that not all green colored foods in round pods have to have the taste of sour socks.  And since I have recently found the top corner shelf where my grocery store tries to hide the already shelled frozen edamame, my current theory is that they can replace spring peas in any recipe I might otherwise avoid.

To be honest, edamame doesn’t have a lot of flavor, which is why I find it absolutely perfect in every way, and why I think it is perfect in fried rice and why I think it will be perfect in risotto or added to any pasta dish you have that might call for peas.

edamame boiling


But it can also be so good on its own.  I had it for the first time amidst all kinds of Korean food at a party with friends in Houston.  The shell of the soybeans were covered with all kinds of spices, and while you are supposed to drag the whole thing between your teeth until the beans pop out, pulling all the flavoring from the shells into your mouth with them, I popped mine out on my plate, leaving the shell behind and falling in love with that fresh taste of the actual beans inside.

So here is a take on that first way I ever had edamame, the traditional way of pulling the shells between your teeth to get at the beans inside.  It’s simple really.  Boil the edamame and then sprinkle them with soy sauce and toasted sesame seeds.  It is perhaps one of the simplest ways you could prepare edamame, and perhaps that’s one of the reasons it’s so good.

edamame with soy sauce and sesame seeds

Edamame with Soy Sauce and Sesame Seeds
adapted from How to Cook Everything

This is such a simple dish, and works as both a quick vegetable side dish for a weeknight meal or an appetizer.  A note if you’ve never had edamame before: to eat them, you drag the outer shell between your teeth and the actual beans pop out in your mouth, while dragging whatever flavor the shell has into your mouth as well.  Have an extra bowl on hand for the discarded shells.

Prep Time: 5 minutes
Cook Time: 10 minutes

Serves 4-6

10 oz. frozen edamame
3-4 tablespoons soy sauce
2 teaspoons sesame seeds

1. Bring a large pot of salted water to a boil.  Add the edamame and cook according to package directions, usually 3-5 minutes.  Then drain.
2. While the edamame is cooking, toast the sesame seeds in a small skillet over medium-low heat, stirring occasionally, just until they are slightly golden brown, about 3-4 minutes.
4. Put the edamame into a shallow bowl, drizzle with the soy sauce, and then sprinkle the toasted sesame seeds on top (you can also add a sprinkle of salt if you’d like).  Toss together.  Serve immediately (to eat, pop the beans out with your teeth and be sure to suck all of the soy sauce and sesame seeds off of the shells, too).

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2 Replies to “edamame with soy sauce and sesame seeds”

  1. Edamame beans are some of my absolute favorites. I love the addition of soy sauce and sesame seeds. Usually I just do salt! Thanks for inspiring me!

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