Edamame Recipe

Bring water to boil

Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat.

Salt the water

Add 1 teaspoon coarse sea salt to the boiling water and stir once to dissolve. This seasons the pods from the inside as they cook.

Cook edamame

Add 1 cup frozen edamame (in the pods) to the boiling salted water. Return to a gentle boil and cook for 3 to 5 minutes until the pods are bright green and tender but still slightly firm. For firmer bite, aim for 3 minutes; for softer, up to 5 minutes.

Reserve a little cooking liquid

Before draining, scoop out 1 to 2 tablespoons of the hot cooking water and set aside. This can be used to help the seasoning cling if finishing in a skillet or bowl.

Drain and shock

Drain the edamame in a colander and immediately transfer to a bowl of ice water or run under cold tap water to stop the cooking and preserve bright color. Drain again and pat dry with a towel.

Crush garlic

Finely mince or smash 1 clove garlic into a paste using the side of a knife or a microplane. This releases flavor without large pieces.

Toss with seasonings

Place the drained edamame in a mixing bowl. Add the garlic paste, 1 teaspoon toasted sesame oil, 1/4 teaspoon crushed red pepper flakes, 1/8 teaspoon freshly ground black pepper, and the reserved 1–2 tablespoons of cooking liquid (if using) to help distribute flavors. Toss thoroughly until pods are evenly coated.

Adjust salt and finish

Taste one pod and adjust seasoning. If needed, sprinkle up to 1/4 teaspoon flaky sea salt (or more to taste). Toss again to distribute the finishing salt.

Serve warm or at room temperature

Transfer to a serving bowl and serve immediately. To eat, squeeze or pop the beans from the pods with your teeth and discard the pods.