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Ingredients
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For the edamame
Maldon Sea Salt topping (V, GF)
Chili garlic topping (V)
Method
For the edamame
- 1
Bring water to a boil
Pour 6 cups of water into a medium saucepan and bring to a rolling boil over high heat.
- 2
Cook edamame
Add 1 cup frozen edamame in pods to the boiling water. Return to a boil, then reduce heat slightly so the water stays at a steady boil. Cook for 4–5 minutes until pods are bright green and tender but still slightly firm.
- 3
Drain and cool briefly
Drain the edamame in a colander and shake off excess water. Let rest 1 minute to cool slightly so they’re comfortable to handle.
Maldon Sea Salt topping (V, GF)
- 4
Toss with butter
If using butter, return the hot, drained edamame to the warm saucepan off the heat. Add 1 tbs unsalted butter and toss for about 30 seconds so the butter melts and coats the pods.
- 5
Finish with Maldon salt
Transfer edamame to a serving bowl and sprinkle 1 tsp Maldon sea salt flakes evenly over the pods. Serve immediately so the flaky salt contrasts with the warm pods.
Chili garlic topping (V)
- 6
Make chili-garlic dressing
In a small bowl, whisk together 1 tsp neutral oil, 1 tsp chili-garlic sauce, 1 tsp soy sauce (or tamari), and 1 tsp fresh lime juice until combined.
- 7
Toss edamame with dressing
Place hot, drained edamame back into the warm saucepan or a bowl. Pour the chili-garlic dressing over the pods and toss thoroughly so the pods are evenly coated. If using, sprinkle 1 tsp toasted sesame seeds on top.
- 8
Serve
Transfer to a serving bowl and serve immediately so the sauce clings to the warm pods. Provide a small bowl for discarded pods if desired.