Edamame Recipes

EASY EDAMAME RECIPE

Steps:

• Bring a large saucepan of water to a boil. Add the edamame and 1 teaspoon kosher salt. Boil the edamame until bright green and tender, about 4 to 5 minutes, then drain.
• Place the edamame in a bowl. Add the toasted sesame oil and salt, then grate the garlic clove into the bowl (using a microplane). Toss gently until everything is evenly coated, breaking up any clumps of the garlic that stick together. Transfer to a serving bowl and serve warm, with a smaller bowl for the discarded pods.

SPICED EDAMAME

Steps:

• Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
• Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.

ROASTED EDAMAME

Steps:

• Preheat oven to 375°F.
• In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
• Drizzle mixture over soybeans and toss to coat well.
• Arrange beans in a single layer in a shallow baking dish.
• Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
• Serve hot as a vegetable side dish or cooled as a snack.
• Refrigerate any leftovers.

5-MINUTE SHELLED EDAMAME

Steps:

• Rinse the frozen edamame under warm water in a strainer, then shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the toasted sesame oil to a large skillet and heat over medium-high heat. Add the smashed garlic cloves and edamame and cook for 2 minutes until warmed through but still bright green.
• Add the soy sauce and stir until evaporated, about 1 minute. Remove from the heat and stir in the salt. Discard the garlic cloves. If desired, sprinkle with sesame seeds. Serve immediately.

SPICY GARLIC EDAMAME RECIPE

Steps:

• Bring a large pot of water to a boil.
• While you're waiting for the water to boil, press the garlic into the bottom of a large mixing bowl and add the toasted sesame oil, red pepper flakes, and sea salt. Mix well.
• Cook the edamame in boiling water for 2-3 minutes.
• Drain the water.
• Add the hot edamame to the mixing bowl and toss well with the other ingredients so it can soak up the flavor while warm.
• Serve warm, room temperature, or even cold.
• If desired, garnish with an extra pinch of sea salt and chili flakes to make it pretty.
• If needed, store in an airtight glass container in the refrigerator for up to 3 days (but we usually finish it within the hour!).

CRISPY EDAMAME

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
• Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
• Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

EDAMAME SALAD

Steps:

• Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
• Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
• In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

ROASTED EDAMAME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
• Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

SWEET AND SPICY SOY GLAZED EDAMAME

Steps:

• Cook the edamame according to package directions.
• In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
• Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
• Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
• Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
• *I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
• **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option ????

ROASTED PARMESAN EDAMAME

Steps:

• Preheat the oven to 400 ˚F. Line a baking sheet with parchment paper.
• Pour the edamame on the baking sheet and spread it with your fingers so that it is in one layer.
• Drizzle with olive oil. Sprinkle with Parmesan, salt and pepper. Mix with your hands and make sure it is coated evenly.
• Bake in the preheated oven for 15 minutes.

HOW TO MAKE EDAMAME

Steps:

• Bring water and salt to a boil. Add edamame and cook for 5 minutes until edamame are tender and easily release from their pod.
• Drain thoroughly and toss generously with a coarse finishing salt like kosher salt or fleur de sel. Serve warm or cold.

SPICY GARLIC GINGER EDAMAME

Steps:

• Edamame can be made on the stovetop or in the microwave.
• To boil edamame: Bring a large pot of water to a boil and add a teaspoon of salt. Add the edamame and return to a boil. Cook until bright green and heated through, 3 to 5 minutes. Drain.
• To microwave edamame: Place the edamame in a microwave-safe dish with 1/4 cup of water and a pinch of salt. Partially cover the dish with a plate, and then microwave on high until bright green and heated through. Depending on your microwave, this can take 1 to 5 minutes.
• Heat the oil in a medium skillet over medium heat. Add the garlic and ginger. Cook until fragrant, but before they brown, 30 to 60 seconds. Remove the skillet from the heat, and then stir in the soy sauce, maple syrup, sesame oil, and chili sauce.
• Taste and adjust with additional maple syrup to balance out the soy sauce or more chili sauce to make it spicier.
• Toss the edamame with the sauce and serve.