5-Minute Sesame Soy Edamame

Ingredients

• 10 oz (300g) frozen edamame (in pods)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 clove garlic, minced
• Pinch of chilli flakes
• 1 tsp toasted sesame seeds
• Flaky sea salt

Instructions

1. Boil or Steam. Boil edamame in generously salted water (it should taste like the sea) for 4-5 minutes. Drain well and pat dry slightly. Drying them ensures the sauce clings to the pods instead of watering down.
2. Make the glaze. While the edamame boils, whisk together the soy sauce, sesame oil, rice vinegar, minced garlic, and chilli flakes in a large bowl.
3. Toss immediately. Add the hot, drained edamame to the bowl. Tossing them while hot helps the pods absorb the flavours and slightly cooks the raw garlic, removing its harsh bite.
4. Garnish and serve. Sprinkle heavily with toasted sesame seeds and flaky sea salt.
5. Eat. Eat by squeezing the beans out of the pods directly into your mouth to get all the sauce. Discard the pods.

Notes

Critical insight: You can also do this in a blazing hot pan instead of boiling. Toss the edamame in a dry skillet for 3-4 minutes until the pods are lightly charred and blistered, then kill the heat and add the sauce. It gives a much deeper, smokier flavour that mimics Japanese izakaya style.

Substitutions: If you don't have rice vinegar, use half the amount of apple cider vinegar or a squeeze of fresh lime juice. Swap chili flakes for a drizzle of chili oil or sriracha if you prefer. Storage: Best eaten immediately while warm. Leftovers keep in the fridge for up to 2 days, but the pods will lose their vibrant green colour and the garlic flavour will intensify. Eat cold or microwave for 30 seconds.

Variations: Add a pinch of MSG to the sauce for an umami bomb. For a sweeter profile, whisk a half teaspoon of honey or agave into the soy sauce mixture.

Pairs with: Serve as a starter before Miso Glazed Salmon or alongside Smashed Cucumber Salad for a complete izakaya-style spread.