Garlic Teriyaki Edamame Recipe

Edamame: Young soybeans in their pods, often found in the frozen section.

Teriyaki sauce: A savory and slightly sweet sauce made from soy sauce, mirin, and sugar.

Garlic: Fresh cloves, minced to release their strong, aromatic flavor.

Olive oil: Used for sautéing, it adds a rich, fruity flavor.

Sesame seeds: Small seeds that add a nutty flavor and a bit of crunch.

When sautéing the garlic, make sure to keep a close eye on it as it can burn quickly. Burnt garlic can impart a bitter taste to your dish. To avoid this, stir constantly and remove from heat immediately if it starts to turn golden brown too fast. This will ensure your garlic teriyaki edamame has a perfectly balanced flavor.

• edamame - Substitute with sugar snap peas: Sugar snap peas have a similar crunch and can be enjoyed in pods, making them a good alternative to edamame.

• teriyaki sauce - Substitute with soy sauce and honey: Mixing soy sauce with a bit of honey can mimic the sweet and savory flavor of teriyaki sauce.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor when fresh garlic is not available.

• olive oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the Asian-inspired dish.

• sesame seeds - Substitute with chia seeds: Chia seeds can add a similar texture and visual appeal, though they have a slightly different flavor.

• Allow the edamame to cool completely before storing. This prevents condensation, which can make the edamame soggy.
• Transfer the cooled edamame to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the container in the refrigerator if you plan to consume the edamame within 3-4 days. This keeps the garlic and teriyaki sauce flavors intact.
• For longer storage, place the edamame in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen edamame can last up to 2 months.
• When ready to enjoy, reheat the edamame by sautéing in a skillet over medium heat until warmed through. Alternatively, microwave on medium power in short intervals, stirring occasionally.
• If the teriyaki sauce appears too thick after reheating, add a splash of water or a bit more teriyaki sauce to achieve the desired consistency.
• Garnish with fresh sesame seeds before serving to restore some of the original texture and flavor.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Once the oil is hot, add the leftover edamame.
  4. Stir occasionally until heated through, about 3-5 minutes.
  5. If the teriyaki sauce has thickened too much, add a splash of water to loosen it up.

• Microwave Method:

  1. Place the leftover garlic teriyaki edamame in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover edamame on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes, or until heated through.
  5. Stir halfway through the reheating process for even warming.

• Steamer Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover garlic teriyaki edamame in the steamer basket.
  3. Cover and steam for about 5 minutes, or until heated through.
  4. This method helps retain the moisture and flavor of the edamame.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover edamame in the air fryer basket in a single layer.
  3. Air fry for about 3-5 minutes, shaking the basket halfway through.
  4. This method gives a slightly crispy texture to the edamame.

• Skillet: A flat-bottomed pan used for cooking the edamame and garlic over medium heat.

• Spatula: A tool used for stirring the edamame and ensuring even coating with the teriyaki sauce.

• Measuring spoons: Used to measure out the olive oil, teriyaki sauce, and sesame seeds accurately.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Serving bowl: Used to serve the finished garlic teriyaki edamame.

• Stove: The heat source for cooking the edamame and garlic in the skillet.

• Measuring cup: Used to measure the 2 cups of edamame accurately.

Pre-mince garlic: Mince the garlic ahead of time and store it in the fridge to save a few minutes during cooking.

Use frozen edamame: Opt for pre-cooked, frozen edamame to skip the boiling step and go straight to sautéing.

Pre-make teriyaki sauce: Prepare a batch of teriyaki sauce in advance and keep it in the fridge for quick use.

Toast sesame seeds: Toast sesame seeds in bulk and store them in an airtight container to save time during meal prep.

One-pan method: Use a single skillet to minimize cleanup and streamline the cooking process.