garlic sesame edamame in a wooden bowl

Garlic Sesame Edamame is a quick and easy snack that I love to make a big batch of to enjoy throughout the week. Although it is delicious served hot, it is also fantastic served chilled and stores nicely in the fridge. It’s also a great source of protein and it comes together in just 15 minutes! Simply boil frozen edamame until bright green, toss with a savory, garlicky sauce, and sprinkle with toasted sesame seeds and flaky salt to finish. The results are a delightful and satisfying snack.

garlic sesame sauce

THE SAUCE FOR GARLIC SESAME EDAMAME

The sauce is made up of condiments I bet you already have! Sriracha, toasted sesame seed oil, rice vinegar, tamari, and minced garlic. Also, I love to add a few pinches of nutritional yeast for added umami and a sprinkling of garlic powder for even more garlic flavor. By tossing this sauce with the piping hot edamame, the garlic is slightly cooked, removing its raw bite. Furthermore, the heat also encourages the pods to absorb more flavor.

cooking the frozen edamame in boiling water
hot edamame being tossed with the sauce

COOKING AND TOSSING THE GARLIC SESAME EDAMAME

As for the edamame, you need to buy the frozen variety with the shell. I like to get mine from Costco, as it is organic and more cost-effective. To cook the edamame, all you need to do is fill a large pot with water and bring it to a boil. Once at a boil, you throw in the edamame, mix, and cover. After just a few minutes the edamame will become bright green and tender. To drain, I like to close the lid leaving a little slit open. Then you carefully pour the hot water out into the sink, holding the lid in place to keep the pods in the pot. Lastly, pour the sauce directly into the pot over the drained edamame and toss to coat.

toasted sesame seeds in a skillet
garlic sesame edamame in a jar

GARNISHING THE GARLIC SESAME EDAMAME

Finally, I like to spread the edamame onto a plate or wide, shallow bowl. To finish, sprinkle the edamame with toasted sesame seeds and flaky salt. (If you want to store the pods in the fridge, I recommend holding off on these garnishes until right before serving.) To store, transfer to a tightly-sealed container and keep in the fridge for up to 1 week. (But they shouldn’t last that long.)

ENJOY

I hope you love this Garlic Sesame Edamame! Also, if you do make it, please let me know in the comments below. I’d love to hear from you. As always, thank you for being here. Until next time, happy cooking!

-Timothy

LIKE THIS RECIPE? TRY THESE:

Crispy Sesame Tofu

Roasted Green Beans

Mung Bean Soup

garlic sesame edamame in a wooden bowl
5 from 1 review

Garlic Sesame Edamame

Servings: 4 people
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Timothy Pakron
Garlic Sesame Edamame: piping hot edamame tossed with a garlicky sauce, sprinkled with sesame seeds, and showered with flaky salt. Satisfying and delicious!
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 16 ounces frozen edamame
  • 10-12 cups water

Sauce

  • 3 fat cloves garlic, minced or microplaned
  • 3 tablespoons sriracha-style sauce, less if desired
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame seed oil
  • 1 tablespoon agave or maple syrup
  • 1 teaspoon nutritional yeast
  • Pinch garlic powder, plus more to taste

Toppings

  • Flaky salt, to taste
  • ¼ cup toasted sesame seeds, or store-bought toasted sesame seeds

Instructions 

  • Toast the sesame seeds: Place a large skillet over medium-high heat and add the sesame seeds. Mix well and toast for 4-5 minutes, shaking the skillet or mixing the seeds every so often, to encourage even browning. Once slightly golden, transfer to a small bowl or jar and set aside to cool.
  • Boil the water: Place a large pot over high heat, add enough water to fill about half way (around 10-12 cups) and bring to a boil. While this is happening you can make the sauce!
  • Make the sauce: Mince and mash the garlic to make a paste. Smash the garlic with the side of your kitchen knife. Sprinkle on some salt and continue to smash and chop until you are left with a paste. In a small bowl, combine the garlic, sriracha-style sauce, tamari, rice vinegar, toasted sesame seed oil, nutritional yeast, and garlic powder. Mix well and set aside while you cook the edamame.
  • Cook the edamame: Once the water is at a boil, add the frozen edamame. Mix well with a large wooden spoon and cover. Steam for 5 minutes, until bright green. Taste a pod and make sure it’s tender. Drain off excess water by placing the lid cracked over top and carefully pouring the water into the sink. Then add the sauce and toss to coat. At this point, you can serve the edamame hot or, once cooled, transfer to a container and store in the fridge for up to 4 days.
  • Serve: To serve, pile the edamame in a shallow bowl and sprinkle with flaky salt and toasted sesame seeds. Enjoy!

Notes

Make sure to taste the sesame oil before using. A stale or rancid batch will ruin this dish! (I learned this from experience…)
For the sesame seeds, I like to use unhulled which have more flavor. You can use whatever you have though!
Nutrition Information
Calories: 249kcal, Carbohydrates: 23g, Protein: 13g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Sodium: 540mg, Potassium: 599mg, Fiber: 6g, Sugar: 7g, Vitamin A: 17IU, Vitamin C: 9mg, Calcium: 209mg, Iron: 5mg