Sesame Soy Edamame
Steamed edamame tossed in a quick glaze of soy sauce, sesame oil, garlic, and a pinch of chili flakes, finished with a generous sprinkle of toasted sesame seeds. This goes from freezer bag to table in under 10 minutes and tastes way better than the plain salted version you get at sushi restaurants.
Ingredients
0/8Instructions
0/4Drain the edamame thoroughly before tossing with the sauce. Excess water dilutes the seasoning and leaves you with a puddle at the bottom of the bowl instead of a glaze on the pods. Shake the colander a few extra times and even pat them with a towel if you want to be thorough. These are best eaten within 30 minutes of making since the pods soften as they sit.
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