If you want to enjoy edamame with a rich, bold flavor, give this Edamame with Garlic and Soy Sauce recipe a try. It pairs the natural taste of edamame perfectly with the savory blend of garlic and soy sauce, creating an irresistible flavor that will whet your appetite.
Jump to:
What is Edamame with Garlic and Soy Sauce?
Edamame with Garlic and Soy Sauce is a dish made by stir-frying edamame pods with garlic and seasoning them with soy sauce. In Japan, edamame is typically enjoyed boiled with salt, but if you are looking for a different flavor or something a bit richer, stir-frying is also a common option. Among the many flavor variations, the combination of garlic and soy sauce is especially popular for its savory, irresistible taste that will have you reaching for more.
The bold, umami-packed flavor makes it a perfect appetizer to pair with drinks or a delicious side dish to serve with rice. Edamame on its own is highly nutritious, making it a great choice for those who are health-conscious. It is quick and easy to prepare, so feel free to give it a try.
Key cooking tips for maximizing flavor
There are two key points to keep in mind to make this dish as delicious as possible:
- Fully develop the aroma of the garlic.
- Add soy sauce at the very end.
Both are simple, basic cooking techniques—but incorporating them can make a big difference in the final result.
Fully develop the aroma of the garlic
If you simply stir-fry garlic together with edamame, you won’t get the full potential of the flavor. To fully bring out the garlic’s aroma, start by heating oil and minced (or thinly sliced) garlic in a pan, then sauté the garlic gently over low heat. Once it starts to turn a light golden brown or becomes fragrant, that is your cue to add the edamame.
This step allows the garlic flavor to infuse into the oil, enhancing the overall taste of the dish. It is a useful technique not just for this dish, but for any stir-fry or pasta dish that uses garlic. Just be careful not to burn the garlic—if it turns too dark, it can taste bitter. Keep the heat low and watch it closely.
Add soy sauce at the very end
Rather than adding soy sauce while stir-frying the edamame, add it after you have finished stir-frying. If you add it too early, the heat will cause its aroma to dissipate and may also lead to burning. This technique also works well for any stir-fry that uses soy sauce.
Additionally, when adding the soy sauce, drizzle it onto an empty space in the pan instead of directly over the edamame. This allows the soy sauce to slightly caramelize on the hot surface, bringing out a more savory aroma. Just be sure to heat the soy sauce only briefly to prevent it from burning.
The simpler a dish like this edamame dish is, the more these small techniques enhance the flavor, so be sure to include them by following the recipe for the best results.
Customize to your taste
This edamame with garlic and soy sauce recipe can be adjusted to suit your taste.
If you like a bit of heat, feel free to add some chili peppers. If you prefer a buttery flavor, you can replace the oil with butter. You can also make it heartier by adding shrimp, mushrooms, or any other ingredients you like.
Try making it as is first, and then have fun experimenting with variations that match your preferences and needs.
📋Step-by-step recipe
Ingredients
- ½ lb frozen edamame pods
- 1 Tbsp neutral oil
- 1 clove garlic (minced)
- 1 Tbsp soy sauce
Instructions
🕒 Total: 6 mins
Step 1
Let the frozen edamame pods thaw in advance. You can let them thaw naturally at room temperature, or use a microwave or briefly boil them to speed up the process. If you are using uncooked frozen edamame, be sure to boil them for about 5 minutes. After that, pat them dry with paper towels.
Step 2
Heat the oil and garlic in a pan. Once the oil is hot, reduce the heat to low and sauté the garlic until it turns a light golden brown or becomes fragrant.
Step 3
Add the edamame to the pan and stir-fry over medium heat until heated through.
Step 4
Push the edamame and garlic to one side of the pan, then drizzle soy sauce into the empty space. Let it cook for a few seconds until fragrant, then mix everything together so the edamame are evenly coated with the soy sauce. Remove the pan from the heat promptly to prevent the soy sauce from burning.
To store
You can store it in the refrigerator for up to 2 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
More edamame recipes you'll probably love
FAQ
No, you shouldn’t. After eating the beans, put the empty pods in a separate bowl. By the time you are finished, you will have a pile of empty pods ready to throw away all at once.
Absolutely! Just make sure to remove the tiny fuzzy hairs from the pods, then boil them before using. For detailed instructions on how to prepare them, please refer to steps 2 and 3 in my Japanese-Style Salted Edamame recipe.
Either way is fine. Eating with your hands feels more casual, while using chopsticks keeps your hands clean. Personally, I always use chopsticks when eating this dish. Feel free to enjoy it however you like.
Recipe card
Edamame with Garlic and Soy Sauce
Ingredients
- ½ lb frozen edamame pods
- 1 Tbsp neutral oil
- 1 clove garlic (minced)
- 1 Tbsp soy sauce
Instructions
- Let the frozen edamame pods thaw in advance. You can let them thaw naturally at room temperature, or use a microwave or briefly boil them to speed up the process. If you are using uncooked frozen edamame, be sure to boil them for about 5 minutes. After that, pat them dry with paper towels.
- Heat the oil and garlic in a pan. Once the oil is hot, reduce the heat to low and sauté the garlic until it turns a light golden brown or becomes fragrant.
- Add the edamame to the pan and stir-fry over medium heat until heated through.
- Push the edamame and garlic to one side of the pan, then drizzle soy sauce into the empty space. Let it cook for a few seconds until fragrant, then mix everything together so the edamame are evenly coated with the soy sauce. Remove the pan from the heat promptly to prevent the soy sauce from burning.
Notes
- You can store it in the refrigerator for up to 2 days.
Leave a Rating and a Comment