Great as a quick snack or appetizer, this edamame is packed with smoky, umami flavour. Leftover dressing will go well with just about anything!

Difficulty: 1/5

Prep time: 10 min

Cook time: 8-10 min

Serves: 6-8


  • 1 pack (500 g) frozen edamame in pods, blanched
  • 1 small shallot, minced, soaked in hot water for 5 minutes, and strained
  • 3 tbsps. tamari or soy sauce
  • ½ tbsp. mirin
  • 1 ½ tbsps. rice vinegar
  • 2 tbsps. sesame oil
  • 2 tbsps. neutral-tasting oil like canola or grapeseed
  • ½ tbsp. black pepper, ground
  • ½ tbsp. dijon mustard
  • squeeze of lime
  • handful of cilantro, chopped, as garnish
  • toasted sesame seeds, as garnish


  1. Soak frozen edamame pods in a bowl of room temperature water to defrost. Strain.
  2. Preheat grill on high heat with a Broil King Grill Wok.
  3. As the grill is preheating, make sesame soy dressing. Whisk together ingredients from shallots to dijon mustard. Set aside.
  4. Once the grill is hot, cook edamame in the grill wok for 4-5 minutes, until color develops on the outer skins. Toss and cook for an additional 4-5 minutes until nicely charred.
  5. Toss charred edamame in a large mixing bowl with the sesame soy dressing, a couple of spoonfuls at a time. Season to taste. Garnish with a squeeze of lime juice, chopped cilantro, and toasted sesame seeds. Transfer to a platter and serve.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman