Edamame Recipe

Inspired by AKAI Asian

Time15m

Serves2

Make Edamame Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Bring water to a boil
Pour 1 liter (about 4 cups) of water into a medium saucepan and add 1 tablespoon coarse sea salt. Bring the water to a rolling boil over high heat.
2
Cook edamame
Add 1 cup frozen edamame in pods (no need to thaw) to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil. Cook for 3 to 5 minutes until the pods are bright green and tender but still slightly firm. Test one pod by opening and tasting a bean — it should be cooked through but not mushy.
3
Drain and shock
Immediately drain the edamame in a colander and, if desired, transfer to a bowl of ice water for 30–60 seconds to stop cooking and preserve color. Drain thoroughly and return to the colander or a clean bowl.

4
Season
While still warm, toss the drained edamame with 1 teaspoon toasted sesame oil to coat evenly. Sprinkle with 1 teaspoon freshly ground black pepper and 1 teaspoon kosher or flaky finishing salt, tossing to distribute. If using, add 1/2 teaspoon chili-garlic sauce or 1/2 teaspoon red pepper flakes for heat and toss again.
5
Serve
Transfer to a serving bowl. Serve immediately with lemon wedges on the side for people who want a squeeze of lemon. To eat, pop the soybeans out of the pods with your teeth and discard the pods.