Teresa's Recipes
Soy Glazed Edamame
Indulge in the irresistible taste of Soy Glazed Edamame, a vibrant and nutritious snack inspired by Japan's izakaya culture. This dish features tender edamame pods enveloped in a rich, sweet, and salty soy sauce glaze, making it an exceptional appetizer for gatherings, a delightful movie-time treat, or a healthy addition to your lunchbox. Each bite offers a satisfying crunch and a burst of umami, complemented by the aromatic hints of garlic and sesame. Rich in protein and fiber, this dish is not only delicious but also a fantastic way to incorporate more plant-based nutrients into your diet. Enjoy a taste of tradition with this easy-to-make delicacy, perfect for any occasion.
Ingredients
- 2 cups Edamame (in pods)
- 1/4 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves, minced Garlic
- 1 tablespoon Sesame oil
- 1 tablespoon, toasted Sesame seeds
- 1 cup Water
- 1 teaspoon Salt
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Snack
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 180
- Fat: 6g
- Carbs: 20g
- Protein: 12g
- Sodium: 700mg
- Sugar: 5g
Instructions
- In a pot, bring 1 cup of water to a boil and add 1 teaspoon of salt.
- Once boiling, add the edamame pods and cook for 5 minutes, or until they are tender but still firm. Drain the edamame and set aside.
- In a small saucepan over medium heat, combine the soy sauce, brown sugar, sesame oil, and minced garlic.
- Bring the mixture to a simmer, stirring occasionally, and cook for 2-3 minutes until it thickens slightly.
- In a large mixing bowl, toss the cooked edamame with the soy sauce mixture until they are evenly coated.
- Transfer the glazed edamame to a serving dish and sprinkle with toasted sesame seeds before serving.
Tips
- For a spicier kick, add a teaspoon of chili flakes or Sriracha to the soy sauce mixture.
- Feel free to experiment with different types of soy sauce, such as low-sodium or tamari for a gluten-free option.
- Serve with a side of rice or as part of a sushi platter for a complete meal.