Edamame Two Ways Recipe

Bring water to a boil

Place 1 liter of water in a medium saucepan and bring to a rolling boil over high heat.

Salt the water and add edamame

Add 1 tablespoon coarse sea salt to the boiling water, stir to dissolve, then add 1 cup edamame pods. Return to a boil.

Cook until tender

Boil the edamame for 3 to 5 minutes for fresh pods, or 4 to 6 minutes for frozen, until the pods are bright green and slightly tender when squeezed.

Drain and dry

Drain the edamame in a colander and give them a quick shake to remove excess water. Let rest 30–60 seconds to cool slightly and dry on the colander.

Finish with sea salt

Transfer the drained edamame to a bowl. While still warm, sprinkle 1 teaspoon coarse sea salt over the pods and toss or shake to coat evenly. Serve immediately with lemon wedges if using. To eat, squeeze beans from pods into your mouth and discard pods.

Bring water to a boil

Place 1 liter of water in a separate medium saucepan and bring to a rolling boil over high heat.

Salt the water and add edamame

Add 1 tablespoon kosher salt to the boiling water, stir, then add 1 cup edamame pods. Return to a boil.

Cook until tender

Boil the edamame for 3 to 5 minutes for fresh or 4 to 6 minutes for frozen, until bright green and easily yielding when squeezed.

Drain and dry

Drain the edamame in a colander and shake off excess water. Allow to rest 30–60 seconds so surface moisture evaporates slightly.

Coat with oil and shichimi

Place the drained edamame in a medium bowl. Drizzle 1 teaspoon neutral oil over the pods and toss to lightly coat — this helps the shichimi adhere. Sprinkle 1 teaspoon shichimi togarashi and 1 teaspoon toasted sesame seeds (if using) over the pods. Toss or shake until pods are evenly dusted. Taste and add a light pinch of additional salt if needed.

Serve

Transfer to a serving bowl and serve warm with lime wedges for squeezing over if desired. To eat, squeeze the beans from the pods into your mouth and discard pods.