Garlic Sesame Edamame

Garlic Sesame Edamame: piping hot edamame tossed with a garlicky sauce, sprinkled with sesame seeds, and showered with flaky salt. Satisfying and delicious!

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 249

Author Timothy Pakron

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