Teriyaki Garlic Edamame

Oh, Life. You sure know how to deal a loaded hand.

Teriyaki Garlic Edamame

Two weeks ago Robby and I started the process of buying a house. A couple mornings later my mom called to tell me that her dad is entering hospice.

On one hand, I’m making adult decisions with my spouse and following our dreams for the future. On the other, I’m flying to Arizona this weekend to support my grandmother and see my grandfather for what will almost certainly be the last time.

Life is hard. Life is good. Life is long. Life is short. Life is sweet. Life is bitter. Life ends, or if like Dumbledore you have a “well-organized mind,” the door to life closes to open onto the next great adventure.

Teriyaki Garlic Edamame

Sometimes it seems too big, you know? Good things and bad things and the unknown all roll together to seem just enormous, a reminder of how small you are in the face of the entire world. When that happens, I often find that small, simple things help. A favorite book, a nap, an hour with a friend, a quick dish with simple flavors.

This is one of those. It’s warm edamame, cooked simply right in teriyaki garlic sauce to soak up all that flavor. It can be made in five minutes from the freezer and eaten with sticky fingers. It’s even got protein and fiber. What more can you ask for in your comfort food?

Teriyaki Garlic Edamame

I made this using whole frozen edamame; if you use fresh and/or shelled, just take a couple minutes off the cook time.

Adapted from AllRecipes.


Teriyaki Garlic Edamame

Easy, sticky, delicious edamame infused with teriyaki and garlic. Great as a side dish or a stand-alone snack.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 10 minutes


  • 3 cloves garlic, minced
  • 1/4 cup water
  • 1/4 cup teriyaki sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons sugar
  • 1 pound edamame in the pod, frozen or fresh
  • Sesame seeds


  1. Combine all ingredients from garlic through sugar, stirring to dissolve sugar. Heat over medium high until bubbling.
  2. Add edamame. Stir for about five minutes, or until edamame is hot and sauce has thickened slightly.
  3. Pour the whole thing into a bowl, including all of the extra sauce. Top with sesame seeds and serve with an empty bowl for the pods.

The Burroughs

Katie and Robby Burroughs, writers, photographers, and curators of Bear and Bug Eats.

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