Teriyaki and Garlic Glazed Edamame

Teriyaki and Garlic Glazed Edamame!

Teriyaki and Garlic Glazed Edamame makes a great appetizer or finger food side dish.

This quick and easy recipe will have you and your guests licking their fingers, wanting more. 

Edamame are immature soybeans in the pod. Commonly found in Asian dishes. I've been in several

Teriyaki garlic glazed Edamame

Japanese Restaurants that serve a bowl of steamed edamame to munch on when you are seated. They're a healthy snack, and I commonly turn to them when I'm making finger food for dinner. It's much easier to put down your chicken leg and pick up an edamame pod, extract the beans, and go back to your chicken leg. My favorite recipe for them is with a Teriyaki and Garlic glaze. Edamame in the shell are often found in the frozen vegetable section of grocery stores. One pound should serve four people as a side dish or more people as an appetizer. The can be server warm or cold.

1 Pound Edamame in the shell
1/4 to 1/2 cup of  broth (Vegetable, Chicken, or Beef) or water
2-3 cloves of garlic minced
1/4 to 1/2 cup Teriyaki Sauce

In a large sauce pan over medium heat, put the edamame in the pan with the broth or water - this

Teriyaki garlic glazed Edamame in the pan

liquid is to simply help thaw the edamame, after a few minutes when it looks like the edamame is starting to thaw, add the Teriyaki sauce and garlic. Stir occasionally to cote the pods, when the broth or water has evaporated and the Teriyaki sauce starts to thicken and become sticky. They're done! Each Teriyaki sauce is different - besure you buy Teriyaki 'Sauce' and not marinade which is much thinner. As the liquid starts to evaporate, start turning down the heat so you can gauge the thickness of the sauce and prevent burning.
Serve hot or at room temperature. An Asian style bowl or small dish adds to the theme. They're eaten by grasping the pointy end of the pod, placing the entire pod in your mouth and pulling the pod back out of your mouth while gently clamping down on the pod enough to cause the pod to split and the beans to remain in your mouth.

Finger Food Dinner: Teriyaki garlic glazed Edamame, breaded pork medalions, grilled trout, crab quesadilla.

An empty bowl for discarding the pods is a handy addition.