Edamame in 3 Sauces

I’ve been trying to find some different recipes using edamame for an appetizer. This delicious soybean is very good for a healthy brain as well as the body. As another option that might help prevent Alzheimer’s disease, I try to fix it more often these days.

Filled with protein, fiber, and many other vitamins and minerals, it makes a tasty, healthy, and low calorie snack. Of course, it makes a perfect vegetarian dish also.

Once cooked and seasoned, you simply hold on to the stem and squeeze the beans out of the shell with your teeth. You can cook edamame shelled too if you prefer. When it’s shelled, I love to add the beans to salads, fried rice, potato salad, and all sort of dishes.

This time, I decided to experiment with three sauces to decide which I liked best. The first was a version of teriyaki sauce with wasabi added, the second, my favorite Ponzu sauce. Lastly, for a different and spicier taste, I’ve included a sriracha sauce.

For two of the recipes I’ve sautéed the cooked edamame in the sauces so the flavor would be absorbed. If you prefer, you can plate and serve the hot edamame with sesame and salt for garnish, then provide the sauce in bowls for dipping.

The recipes are so easy once you have the ingredients. You will have a healthy appetizer ready serve in less than 30 minutes. It looks so appealing, definitely guest worthy. Be sure to include a separate small dish for the shells.

Ponzu Sauce for Edamame

Save Print

Edamame in Ponzu Sauce

Rating  5 from 1 reviews

Serves: 4 to 6

Ingredients

• 1 bag frozen edamame
• 4 tablespoons lower-sodium soy sauce
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon sesame oil
• 1 tablespoon sweet wine
• 1 green onion, thinly sliced
• ¼ teaspoon crushed red pepper (optional)

Instructions

1. This sauce recipe doesn't require cooking. Simply mix the ingredients together and refrigerate for a minimum of 30 minutes.
2. Again, cook the edamame according to package directions, then drain in a colander.
3. Toss cooked edamame in the sauce, then spoon out to plate. Serve remaining sauce in a small bowl for dipping.
4. If you prefer, you don't have to toss it, you can simply serve the edamame plated, and have either individual or a single bowl for the sauce, then dip and eat.

3.3.3077

Edamame with Wasabi Teriyaki Sauce

Save Print

Edamame in Wasabi Teriyaki

Rating  5 from 1 reviews

Serves: 4 to 6

Ingredients

• 1 bag Frozen edamame in shells
• ½ cup Teriyaki sauce
• ¼ to ½ teaspoon Wasabi powder
• 1 to 2 Green onions, chopped
• ¼ to ½ teaspoon Sesame seeds

Instructions

1. Cook the edamame according to the package directions and drain. Drain, then serve sprinkled with green onion and sesame seed.
2. In a skillet, thoroughly mix the teriyaki sauce with the wasabi powder. You may want to start with ¼ teaspoon of wasabi at first. See how much bite you like before adding more. I prefer ½ teaspoon, but I love wasabi.
3. Heat for 2 minutes or until bubbling, stirring often.
4. Sitr in the cooked edamame in shells. Simmer an additional 3 minutes, coating shells with sauce as you stir gently.
5. Sprinkle chopped green onion into pan, stir, then remove from heat.
6. Spoon from pan onto a serving dish using a spoon that allows liquid to drain off. Sprinkle with sesame seeds.
7. Pour remaining sauce into a small bowl for dipping as desired.

3.3.3077

Edamame in Sriracha Sauce

Save Print

Edamame in Sriracha sauce

Rating  5 from 1 reviews

Serves: 4 - 6

Ingredients

• 1 bag frozen edamame in shells
• 1 teaspoon olive oil
• ¼ teaspoon sesame seeds
• Sauce:
• 2 tablespoons sriracha sauce
• 1 teaspoon olive oil
• 1 teaspoon light soy sauce
• 1 teaspoon oyster sauce

Instructions

1. Cook edamame according to package directions, drain in colander.
2. Heat olive oil and sesame seeds over medium heat in a skillet.
3. Add edamame, stirring gently.
4. Pour sriracha sauce over edamame, stirring until sauce covers each piece.
5. Sauté for 3 minutes, to heat through and allow the sauce to marinate.
6. Serve hot.

3.3.3077

What’s So Good about Edamame?

How To Make Edamame

ABOUT THE AUTHOR

Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .