Garlic Teriyaki Edamame Recipe - Allrecipes.com
Garlic Teriyaki Edamame Recipe
  • READY IN 20 mins

Garlic Teriyaki Edamame

Recipe by  

"One of my favorite sushi restaurants had this yummy edamame dish, so I tried to duplicate it at home. I think I came pretty close."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2008

This one was pretty good. I did it slightly differently: To the sauce I added an additional tablespoon of cornstarch, mirin and soy sauce. I also sauteed the edamame and garlic in a bit of olive oil for a few minutes, instead of water. Tasted good, thanks for a different way to eat edamame.

 
Most Helpful Critical Review
Mar 25, 2009

I made this recipe to eat as a snack (refrigerate and munch on later). I didn't use the whole beans in the pod as the one picture showed, but the unpodded beans. The sauce was a bit runny so we had to add cornstarch to thicken it up. The sauce was a bit overpowering for the beans, but overall it worked pretty well.

 
Sep 03, 2010

The flavour of this was really good, but the pod was a bit tough for me. I'll make again using shelled edamame.

 
Sep 10, 2008

This recipe was very good! I added extra garlic, teriyaki, and brown sugar to the mixture and it was yummy! I served the Edamame with Basmati White Rice and Pork Tenderloin marinated in Teriyaki and Brown Sugar. The rice was also very good when I drizzled the edamame sauce over it! Great Recipe, thanks!

 
Jan 10, 2011

I have never used edamame before so I was looking for something with ingredients I had on hand. Also the frozen edamame I bought was already shelled. This recipe was great. My husband had a second serving and an additional tiny serving. I followed the recipe exactly and I will make it again. Thanks for sharing!

 
Jan 20, 2010

This is an excellent recipe! I did not have the rice vinegar so I just used a dash of red wine vinegar instead and I also use the already shelled frozen edamame (not in the pod).

 
Jul 08, 2009

I love edamame and this recipe was a nice change for the same way I always make. Instead of terriyake sauce I used reduced sodium soy sauce and halved the amount to cut even more sodium. I also used Splenda instead of brown sugar and once it was ready I realized I was out of sesame seeds. This can be a healthy recipe if you are careful with the amount of sodium. Also great source of protein.

 
Jan 06, 2011

I served this as an appetizer during a Japanese themed dinner party. They were a big hit! However, I did make a couple of substitutions. Instead of Teriyaki sauce, I used 'Soy Vey' brand hoisin sauce (one of my favorite sauces of all time), and used balsamic vinegar instead of rice vinegar. Though I used a couple of unlikely ingredients, it turned out just fantastic!

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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