Edamame Recipe

Name: Sakeba Asian Pub & Grills Edamame Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cups frozen edamame in pods; 4 cups water; 0.5 tsp kosher salt (for boiling); 0.5 tsp flaky sea salt or kosher salt; 1 tbs neutral oil (vegetable or canola); 1 tsp garlic, finely minced; 0.5 tsp red pepper flakes; 0.5 tsp soy sauce; 0.25 tsp toasted sesame oil; 0.5 tsp fresh lime juice (optional); 0.25 tsp additional flaky sea salt

Inspired by Sakeba Asian Pub & Grill

Time15m

Serves2

Boiled soy bean w. salt or spicy garlic ($1 extra)

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.

For the edamame

1 cups frozen edamame in pods

4 cups water

1/2 tsp kosher salt (for boiling)

For simple salted finish

1/2 tsp flaky sea salt or kosher salt

Optional spicy garlic topping (extra $1)

1 tbs neutral oil (vegetable or canola)

1 tsp garlic, finely minced

1/2 tsp Red pepper flakes

1/2 tsp Aged soy sauce

1/4 tsp toasted sesame oil

1/2 tsp fresh lime juice (optional)

1/4 tsp additional flaky sea salt

Method

For the edamame

Bring 4 cups of water to a rolling boil in a medium pot. Add 1/2 tsp kosher salt to the water.

Add 1 cup frozen edamame (in pods) to the boiling water. Stir once to separate and prevent sticking.

Boil the edamame uncovered for 4–5 minutes until the pods are tender and easily yield beans when squeezed. If pods are very thick, extend to 6 minutes.

Drain the edamame in a colander and immediately transfer back to the pot or into a bowl to keep warm. Shake off excess water.

For simple salted finish

While still hot, sprinkle 1/2 tsp flaky sea salt (adjust to taste) over the edamame. Toss briefly so the salt adheres to the pods. Serve immediately.

For optional spicy garlic topping (extra $1)

Make the spicy garlic oil

Heat 1 tablespoon neutral oil in a small skillet over medium heat until shimmering but not smoking.

Add 1 teaspoon finely minced garlic and 1/2 teaspoon red pepper flakes. Sauté 20–30 seconds, stirring constantly, until the garlic is fragrant and just beginning to color — do not burn.

Remove the skillet from heat and stir in 1/2 tsp soy sauce, 1/4 tsp toasted sesame oil, 1/2 tsp fresh lime juice (optional), and 1/4 tsp flaky sea salt. Allow mixture to cool slightly.

Toss the hot drained edamame with the spicy garlic mixture so the pods are evenly coated. Serve immediately.