Reviewed: May 30, 2012

Edamame beans are supposed to be eaten from the pod. Some people eat the pod, but personally they are too tough for me. This is a nice twist on ordinary soya sauce and rock salt.

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Reviewer:

JPPARKES

Reviewed: May 18, 2012

This was good, but very sticky and messy to eat. Edamame is so good by itself that I doubt I will make this again.

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Reviewed: Feb. 20, 2012

I'm a little confused as to how 1/4 c of water can cook a pound of edamame in the shell. I've always boiled edamame in a large amount of water, and the package itself suggests 6 cups of water! So anyway, I just boiled mine the usual way, then drained it and added the rest of the ingredients. It's okay, but I don't see that it's a huge improvement from regular edamame with salt and pepper. Thanks anyway, though.

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 13, 2012

Great spin on edamame! How can you go wrong with teriyaki sauce, brown sugar, rice vinegar and sesame oil? It was a bit messy to eat...but well worth it.

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Reviewer:

kmac

Reviewed: Jan. 7, 2012

This was so good! I will definitely fix again. I did have trouble with the 1/4 cup of water not being enough to heat up the edamame, so I added more water and then had to end up draining it somewhat before adding the sauce ingredients. I added the sauce ingredients, but while waiting for the sauce to reduce, I was afraid the edamame was overcooking, so using the tongs, I removed them to a plate, and finished reducing the sauce by itself and once it was thick, I poured the sauce over the edamame and sprinkled with toasted sesame seeds. I also used what little part of sauce was left after devouring the edamame, to dip my sushi roll in (along with dipping the roll in soy sauce, too) and I thought it tasted great! The next time I have Sushi, I plan on trying to use this sauce to drizzle on plate around the sushi roll for presentation effects, too.

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Reviewer:

Tanya

Reviewed: Jan. 5, 2012

didn't have teriyaki- used soy instead.

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Reviewer:

Lainie

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

I used Pinkypinky's suggestion and sauteed the garlic and edamame in a spray of olive oil. Next time I will use shelled edamame because the pods were too tough. The sauce was delicious served over jasmine rice.

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