• Gather all the ingredients. I use frozen edamame pods here. To use fresh pods, see my tutorial How to Cook Edamame (Fresh and Frozen) for detailed instructions on how to prep and cook them.
  

To Prepare the Edamame

• Bring 1 QT water to a boil in a pot over medium-high heat. Once boiling, add 1 Tbsp Diamond Crystal kosher salt.
  
• Do not defrost the edamame pods before cooking. Add 10–14 oz edamame pods to the boiling water.

  Stir occasionally and boil until the soybeans are al dente—1 minute for precooked pods, 4–5 minutes for raw pods.

  Nami's Tip: Check the package instructions to see if the frozen soybeans are raw or cooked. Frozen edamame pods imported from Japan are typically precooked.
  
• Skim any foam and debris from the surface with a fine-mesh skimmer. When done, drain in a colander. Do not rinse—rinsing washes away the salted flavor.

  Nami's Tip: Why skimming? We don't rinse off, so it's important to remove the debris before draining.
  

To Make the Sauce

• Heat a large frying pan over medium heat. Watch carefully—garlic burns quickly. When the pan is warm, add 1 Tbsp neutral oil and 2 cloves garlic (minced, or crushed with a garlic press). Sauté, stirring constantly, for 30–60 seconds until fragrant.
  
• Add 1 Tbsp sambal oelek chili paste and 1 tsp miso. Stir until the miso dissolves into the paste.
  
• Add 2 Tbsp soy sauce and 2 Tbsp mirin and cook, stirring frequently, until thickened. To test, draw a line through the sauce with a spatula. The bottom of the pan should stay visible for 1–2 seconds.
  

To Serve

• Add the drained edamame pods to the pan and toss to coat them with the sauce. Transfer to a plate and serve warm or at room temperature. The pods are not edible — squeeze or bite the soybeans out and discard the shells.
  

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days. I don't recommend re-freezing. To serve, bring them to room temperature or gently reheat to warm.