Edamame Recipe

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 tablespoon kosher salt to the water.

Add 1 cup frozen edamame in pods to the boiling water. Return to a boil and blanch for 3–4 minutes until pods are bright green and tender-crisp. Do not overcook; they should still have a bit of bite.

Drain the edamame in a colander and immediately transfer to a bowl of ice water to stop cooking for 1 minute, then drain thoroughly and pat dry with paper towels.

In a small bowl, whisk together 2 tablespoons unagi sauce, 1 teaspoon chili oil, 1 teaspoon sriracha (if using), 1/2 teaspoon sesame oil, and 1/2 teaspoon fresh lime juice until smooth and slightly glossy.

Place the drained, dried edamame in a medium mixing bowl while still slightly warm. Pour the spicy unagi mixture over the edamame.

Toss vigorously with a spatula or use tongs until the pods are evenly coated with the glaze. The warmth helps the glaze adhere; if the edamame has cooled completely, briefly warm them in a skillet (see next step).

Optional: For a slightly more caramelized finish, heat a nonstick skillet over medium heat, add the coated edamame and toss for 60–90 seconds until edges are glossy and the glaze slightly thickens. Remove from heat.

Transfer the coated edamame to a serving bowl or platter.

Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion evenly over the pods.

Finish with 1/2 teaspoon Maldon sea salt flakes scattered sparingly across the top so each diner can enjoy bursts of flaky salt.

Serve immediately while warm. To eat, squeeze or pop the beans from the pods into your mouth and discard the shells.