Edamame Recipe

If using frozen edamame in pods, thaw briefly under running cold water and drain well. If using frozen shelled edamame, thaw in a colander or microwave until no longer icy. Pat dry with paper towels to remove excess moisture.

Mince or finely chop the garlic. If using lemon or lime, cut into wedges and set aside. Measure out sauces and seasonings so they are ready to add quickly during cooking.

Heat pan

Place a large skillet or sauté pan over medium heat. Add the unsalted butter and neutral oil (or extra sesame oil) to the pan and let the butter melt and start to foam but not brown (about 30–45 seconds).

Sauté garlic

Add the finely chopped garlic to the melted butter and oil and sauté for 20–30 seconds until fragrant, stirring constantly to prevent burning.

Add edamame

Add the thawed and patted-dry edamame to the pan. Spread into an even layer and let cook without stirring for 1 minute to develop slight color, then stir or toss and continue to cook for 2–3 minutes more until heated through and slightly blistered in spots.

Season

Push the edamame to one side of the pan, reduce heat to medium-low, and add the light soy sauce (shoyu) and toasted sesame oil to the empty side. Let them warm briefly (5–10 seconds), then quickly stir everything together so the sauce coats the edamame. Sprinkle the asian seasoning, kosher salt, and freshly ground black pepper over the edamame and toss to combine. Taste and adjust salt or soy as desired.

Cook for an additional 30–45 seconds to allow flavors to meld, then remove the pan from heat.

Transfer the sautéed edamame to a serving bowl. Sprinkle with toasted sesame seeds and sliced scallions if using. Serve immediately with lemon or lime wedges on the side to squeeze over just before eating.

Notes: If using edamame in pods, cook and season the same way; diners squeeze the beans from the pods when eating. Adjust asian seasoning type and amount to preference (use shichimi togarashi for heat or furikake for umami).