Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Edamame
Sauce / Toss
Garnish (optional)
Method
Edamame
- 1
Prepare steamer
Place a medium saucepan with 1 cup of water over high heat and bring to a simmer. Use a steamer basket or heatproof colander that fits into the pan without touching the water.
- 2
Steam edamame
Add the frozen edamame pods to the steamer basket, cover, and steam for 5–7 minutes until heated through and tender but still bright green. If you prefer softer pods, steam up to 9 minutes.
- 3
Drain and rest
Carefully remove the basket, discard the water, and transfer the steamed edamame to a large bowl. Keep them hot to better absorb the sauce.
Sauce / Toss
- 4
Combine sauce ingredients
While the edamame steams, whisk together in a small bowl: 1 tablespoon tamari, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 grated garlic clove, 1 teaspoon sriracha, and 1 teaspoon rice vinegar until smooth. Taste and adjust—add more sriracha for heat or more tamari for saltiness.
- 5
Seasoning
Stir in 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Note: if your tamari is very salty, omit or reduce the added salt.
- 6
Toss edamame
Pour the sauce over the hot steamed edamame and toss thoroughly so the pods get evenly coated. Let sit 1–2 minutes to allow flavors to meld and for the ginger/garlic aroma to infuse the pods.
- 7
Finish
Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon sliced scallion over the tossed edamame. Add an extra 1/2 teaspoon sriracha on top if you want more heat. Serve warm.