This Japanese Steakhouse Edamame with Flaked Salt is a restaurant-quality appetizer made at home. It’s even better than what we get at most restaurants because of my secret ingredient—toasted sesame oil. The majority of time I’ve had this appetizer at restaurants the edamame comes to the table steaming hot with flaked salt. I think they are even better when you toss them with 1 teaspoon of toasted sesame oil and then sprinkle them with flaked salt. The light dressing of oil helps the flaked salt stick to the pod and make the edamame finger-licking good! The very first time I had steamed edamame was at a Benihana restaurant. I’ve had them several times since at sushi restaurants. Now I make them at home whenever I want.
How to Make Japanese Steakhouse Edamame
Start with a good quality product. As many farmers markets I’ve been to, I’ve never seen fresh soybeans. Frozen is just fine since produce is frozen quickly after being picked.
Set up a medium-sized pot with steamer basket and an inch of water. Bring water to a boil.
Add frozen edamame into the pot, cover with lid, and steam for 5 minutes.
After 5 minutes of steaming, remove the beans to a medium sized bowl and toss with 1 teaspoon of toasted sesame oil.
Split beans into serving bowls and sprinkle with flaked salt.
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Japanese Steakhouse Edamame with Flaked Salt
Ingredients
- 12 ounces edamame pods frozen
- 1 teaspoon toasted sesame oil
- flaked salt to taste
Instructions
- Bring one inch of water to a boil in a medium-sized pot with a steamer basket insert.
- Add frozen edamame into the pot, cover with lid, and steam for 5 minutes.
- After 5 minutes of steaming, remove the beans to a medium sized bowl and toss with 1 teaspoon of toasted sesame oil.
- Split beans into serving bowls and sprinkle with flaked salt.
One of dad and my favorites. We bought them at Trader Joe’s.