Teriyaki Edamame

"Found this on the back of a frozen Birds Eye Edamame in the Pod package. A nice sweet teriyaki glaze that kind of reminded us of teriyaki wings. Just make sure you have lots of napkins as these sweet goodies are very sticky."
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Lori Mama photo by Lori Mama
photo by AZPARZYCH photo by AZPARZYCH
photo by Julie F photo by Julie F
photo by Julie F photo by Julie F
Ready In:




  • Combine teriyaki sauce, sesame oil, rice vinegar and dark brown sugar. Set aside.
  • In a skillet bring water to a simmer and add the frozen edamame.
  • Stirring often, cook until the edamame is thawed, and almost all of the water evaporated (about 3 minutes).
  • Add the teriyaki mixture and bring to a boil.
  • Cook over high heat until mixture is thick and syrupy (about 3 minutes).
  • Toss with sesame seeds and serve immediately.

Questions & Replies

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  1. We all enjoyed this delicious and healthy recipe! I used edamame out of the pod, and used half the sauce for a 12 ounce package of edamame. It was just perfect, nicely coated and flavorful. I have never thought of trying edamame with a sauce but will definitely use this again. Also cooked the edamame in the microwave - drained then added the sauce. Thanks for sharing! Made for Best of 2011 Tag Game.
  2. I used shelled edamame that came in a steam bag so didn't boil them before adding the sauce. Also used a teriyaki sauce with sesame seeds in it so did not add anymore. I like the flavor of the sauce on the edamame my only change would be to reduce the amount of sesame oil by half or more, it was too overpowering for me. Made for Zaar Stars.
  3. Very good and very very easy. A nice way to make edamame more interesting. I've never served it any other way then just sprinkling salt on top so it was fun to try something new. I did add a little salt to this recipe though.
  4. Nice change from the norm. I had to use shelled, as our stores didn't have them in the pods. Made for Everyday Holiday Tag Game. :)
  5. We love edamame and this recipe was really delicious. I reduced the amount of sesame oil and brown sugar; otherwise, I made as directed. I served this dish with some Asian lettuce wraps and the edamame really complimented them very well. Will definitely make again - real soon!!! Made for the Everyday is a Holiday tag, January, 2012.



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