Umami Edamame

The name says it all! Edamame with a spicy, salty, sugary glaze.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Matthew Cetta


  • 1 Bag Frozen Edamame In Their Shells About 2 cups
  • 1 Tablespoon Sesame oil
  • 1 Clove of Garlic Finely chopped
  • 1 Teaspoon Finely Grated Fresh Ginger
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Chicken Stock Or Veggie For Vegans
  • 1 Tablespoons Rice Vinegar
  • 1 ½ Tablespoons Dark Brown Sugar
  • ½ Teaspoon Gochugaru or Red Pepper Flakes


  1. Steam the edamame about 1 minute less than the package says.
  2. While it’s cooking, mix soy, stock, rice vinegar, sugar and red pepper flakes in a small bowl.
  3. Heat the oil in a cast iron (or other heavy bottomed) skillet over medium heat. Add the garlic and ginger and cook until fragrant (about 1 minute)
  4. Add in the soy mixture, turn heat down to medium low and cook until thickened (about 3-5 minutes). Add the cooked edamame, toss and cook for about another minute.
  5. Serve hot.