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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Place 4 cups of water in a medium saucepan and bring to a rolling boil over high heat.
Salt the water
Stir in 1 tablespoon of coarse sea salt into the boiling water. This seasons the pods from the inside as they cook.
Cook the edamame
Add 1 cup of edamame (fresh or frozen, in pods) to the boiling salted water. Return to a boil, then cook uncovered for 3–5 minutes for frozen edamame or 4–6 minutes for fresh, until the pods are bright green and the beans inside are tender when tested.
Drain and shock
Immediately drain the edamame in a colander and, if desired, rinse briefly under cold running water or transfer to an ice bath to stop cooking and keep the bright color. Drain thoroughly.
Season and serve
While still warm, transfer the drained edamame to a bowl. Sprinkle with 1 teaspoon of coarse sea salt and toss to distribute. If using, drizzle 1 teaspoon of toasted sesame oil and squeeze half a lemon or lime wedge over the pods; toss again.
How to eat
Hold a pod by the ends and pinch or bite to pop the beans into your mouth; discard the pods. Serve immediately as a snack, appetizer, or side.