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edamame pods with shichimi togarashi
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Home » Asian Side Dish Recipes

Easy Edamame Beans (not boring & slightly addictive)

Published: Oct 18, 2018 · Updated: Mar 4, 2025 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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edamame pods with shichimi togarashi
vegan edamame pinterest image
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If a pile of edamame beans doesn’t exactly excite your tastebuds, try this version based off the one served at a well known Hawaiian restaurant. Succulent, with a balance of saltiness and sweetness without being cloying, this recipe just might have you craving beans instead of bread before dinner.

Japanese edamame pods with shichimi powder on the top on the black rectangular plate

This recipe was inspired by the complimentary edamame pods served at Eating House Restaurant in Kauai, a Roy Yamaguchi restaurant.

Serve with other lively appetizers such as fun baked salmon collars, along a spread of sides for tuna steaks, or with a Hawaiian gochujang salmon.

For plant based options, serve as an appetizer with wild rice fried rice, Korean BBQ mushrooms, or at a vegan BBQ.

Jump to:
  • Reasons to try this recipe
  • Ingredients
  • Instructions
  • Storage
  • Top Tips
  • Edamame Trivia
  • Related Plant Based Recipes
  • Other Asian Side Dishes
  • Recipe

Reasons to try this recipe

  • Adds flavor to otherwise traditional, plain salted edamame beans
  • it doesn’t coat the beans with a sticky sauce, so your fingers don't need too many napkins while eating.
  • Makes a fun snack or appetizer, kind of like peanuts in the shell, where you just eat the nuggets inside and discard the shell.

Ingredients

This uses mostly regular ingredients, but there is one special spice mix.

labeled ingredients for stir fried bok choy
  • Edamame Pods - Buy these frozen, or pre-cooked.
    • Recommend the organic 365 Whole Foods brand
    • (I find precooked edamame to be a bit tough and undercooked, so I prefer cooking the pods myself. )
  • Soy Sauce - Tamari or liquid aminos work well too for gluten free options. 
  • Schichimi Togarashi - Schishimi Togarashi is a 7 spice Japanese blend that adds adds spicy heat and umami.
    • Substitution - Toasted sesame seeds or furikake seasoning, which can also be used to make the classic Hawaiian dish, furikake salmon.

See recipe card for quantities.

Instructions

This recipe starts with frozen, uncooked beans rather than precooked edamame pods.

Edamame pods boiling in a silver pot of water
  1. Step 1: Drop frozen edamame into a pot of boiling salted water. Cook until the beans are tender but not completely mushy, about 4-6 minutes.
Edamame pods in ice water in a white bowl
  1. Step 2: Drain the beans and shock in an ice bath to stop them from continuing to cook.
whisk inside soy sauce glaze in a white bowl
  1. Step 3: Mix the dressing together of sugar, soy sauce, and water.
Edamame pods coated in soy sauce glaze in a white bowl
  1. Step 4: Toss the beans in the dressing. Serve within a day.

Hint: Salt raises the temperature required for water to boil, so add it after the water has come to a boil.

Japanese edamame pods with shichimi powder on the top on the blue rectangular plate

Storage

The edamame will last for about a week in the fridge, but it will start to turn brown from the soy sauce.

These are best consumed for appearances sake within 2 days. 

Top Tips

  1. Shocking the cooked edamame in ice water helps keep the edamame green stay extra bright green a little more than cool running water. 
  2. Try serving these instead of bread as a starter. It's less filling, has less carbs, and contains more protein.
  3. If not serving right away, continue to toss the edamame with the soy sauce dressing from time to time, so it evenly marinates with the sauce.
  4. The soy sauce dressing also works with already cooked edamame pods. However, I find precooked edamame to be a bit tough and undercooked, so I prefer cooking the pods myself. 
Seasoned Edamame pods on a white plate with a bottle of shichimi togarashi seasoning in the background

Edamame Trivia

  • The word 'edamame' is the same in both singular and plural form.
  • Edamame are soybeans that have been picked 45-60 days before maturation.
  • These are the same soybeans used to make tofu, but these green pods are picked when the plant is still young and immature.

Related Plant Based Recipes

Looking for other plant based side dishes? Try these:

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    Vegan Beans and Greens (no cheese needed)
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    Vegan Green Bean Casserole with Coconut Milk (only 7 ingredients)

Other Asian Side Dishes

Here are some other Asian inspired side dish recipes to try:

  • A scoop of dark blue butterfly pea flower jasmine rice on a white plate with mint leaves in the background.
    Blue Butterfly Pea Flower Rice (rice cooker or stovetop)
  • Korean broccoli salad on a red plate.
    Easy Korean Broccoli Side Dish (Banchan style salad)
  • black Bowl of marinated asian tomato salad
    Asian Tomato Salad (what the heck is it?)
  • Japanese tofu salad on a round blue plate with seaweed strips, edamame, and sliced green onion
    Quick & Easy Japanese Cold Tofu Salad (vegan)

Recipe

edamame pods with shichimi togarashi
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Easy Edamame Beans (Delicious and Addictive!)

Usually sprinkled with sea salt, these soybean pods are spiced with a Japanese seasoning salt known as Schichimi Togarashi.  Tossed with soy sauce and a bit of sugar, you won't be able to eat just one. 
Course Appetizer, Side Dish
Cuisine Japanese
Diet Low Fat, Low Lactose, Vegan, Vegetarian
Keyword edamame, vegan
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Servings 4
Calories 102kcal
Author Agile Test Kitchen

Ingredients

  • 1 lb edamame pods frozen
  • ½ tsp salt to season the boiling water

Dressing Ingredients

  • 3 Tb soy sauce or tamari or liquid aminos
  • 2 Tb sugar or other sweetener such as agave, maple syrup, or honey
  • 2 Tb water

Garnish

  • 1 tsp shichimi togarashi seasoning or toasted sesame seeds or furikake seasoning

Instructions

  • Bring 6 cups of water to a boil. Drop in the salt and frozen edamame pods.
    Cover, and cook for 4-6 minutes (or according to the package directions).
    (Note that 4-6 minutes is the total time in the hot water. It likely will not come back to a boil within that time. Uncover, the pot if it starts to boil, and lower heat to a gentle simmer.)
  • Taste a bean inside the edamame pod. It should be tender and not crunchy.
    Once the edamame is sufficiently cooked, drain and put into a bowl of ice water, or run the drained edamame under cold running water until it is cooled.
  • Stir together dressing ingredients (soy sauce, sugar, 2 Tb water) in a large bowl.  It should be large enough to hold the edamame once cooked. 
  • Add the drained, cooled edamame to the dressing, and toss to coat evenly. Sprinkle on the shichimi togarashi garnish.
  • Serve right away or the next day. Don't forget to serve with an empty bowl or plate nearby for people to discarded the pods.
    If not serving right away, continue to toss the edamame with the soy sauce dressing from time to time, so it evenly marinates with the sauce.

Notes

This recipe makes about 5 cups of edamame pods. This can serve about 4 people or 6-8 if served along with other appetizers. 
  1. Salt raises the temperature required for water to boil, so add it after the water has come to a boil. 
  2. Shocking the cooked edamame in ice water helps keep the edamame green stay extra bright green a little more than cool running water. 
  3. Try serving these instead of bread as a starter. It's less filling, has less carbs, and contains more protein.
  4. The edamame will last for about a week in the fridge, but it will start to turn brown from the soy sauce. These are best consumed for appearances sake within 2 days. 
  5. The soy sauce dressing also works with already cooked edamame pods. However, I find precooked edamame to be a bit tough and undercooked, so I prefer cooking the pods myself. 
This recipe was inspired by the free edamame appetizer served at Chef Roy Yamaguchi's Eating House Restaurant in Kauai. 

Nutrition

Serving: 1.25c | Calories: 102kcal | Carbohydrates: 15g | Protein: 7g | Fat: 2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 763mg | Potassium: 294mg | Fiber: 3g | Sugar: 8g | Vitamin A: 148IU | Vitamin C: 0.003mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!

Edamame in the Wild

plate of edamame pods in a white bowl on a brown table with a menu
A bowl of seasoned edamame served at Chef Roy Yamaguchi's Eating House Restaurant in Kauai.

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edamame pods with shichimi togarashi
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How to make not boring Edamame pinterest image

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