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Fill a pot of with enough water so it will cover the Edamame. Bring water to a boil. Add Edamame and boil for 3 minutes. Drain the Edamame thoroughly and chill in ice bath to stop the cooking. remove from water and pat dry with paper towels or let air dry.
While water is heating up for boiling add Bachan's The Original Japanese BBQ Sauce to a sauce pan and heat until lightly boiling. Cook until it has reduced about half and coats the back of a spoon. Remove from heat and set aside.
Heat oil in wok over high heat. When hot add the Edamame. lower heat and add the thickened BBQ sauce. Sauté until coated well and heated through about 30 seconds. Be careful to not cook to long after adding the sauce the large amount of sugar in it can burn if you cook it too long. Serve with sesame seeds sprinkled on top.
You can use any type of BBQ sauce in this but I think the Japanese style sauce has a really nice flavor with the soy beans. The sauce only has to be thick enough to stick to the seed pods so some different sauces may not need to be reduced first. Bachan's The Original Japanese BBQ Sauce is pretty runny so you have to reduce it first.