Glazed Edamame Recipe

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

Add 1 cup frozen edamame (in pods) to the boiling water and cook for 3–4 minutes until bright green and tender but still with a slight bite.

Drain the edamame in a colander and immediately plunge into a bowl of ice water to stop cooking and preserve color, about 1–2 minutes. Drain well and set aside to dry briefly.

In a small bowl whisk together 2 tablespoons light soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 tablespoon honey (or maple syrup), 1 teaspoon sesame oil and 1 teaspoon neutral oil until combined.

Add 2 finely minced garlic cloves and 1 teaspoon grated fresh ginger to the sauce and stir to incorporate.

In a separate tiny bowl dissolve 1 teaspoon cornstarch in 1 teaspoon cold water to create a slurry, then whisk the slurry into the glaze mixture.

Heat a nonstick skillet or sauté pan over medium heat. When hot, add the drained edamame and toss for 30–45 seconds to warm and remove excess moisture.

Push the edamame to one side of the pan, pour the glaze into the empty space, and let it bubble gently for 10–15 seconds to activate the cornstarch and begin to thicken.

Toss the edamame through the thickened glaze so each pod is nicely coated, about 30–45 seconds. If the glaze becomes too thick, remove from heat and add a splash (1–2 teaspoons) of water and stir to loosen.

Taste and adjust seasoning: add a pinch of fine sea salt if needed and 1/2 teaspoon fresh lime or lemon juice if you want brightness. Sprinkle 1 teaspoon toasted sesame seeds and 1/4 teaspoon crushed red pepper flakes (optional) over the glazed edamame and toss once more.

Transfer to a serving bowl and serve warm or at room temperature. Guests pop the beans from the pods with their teeth. Leftovers can be refrigerated for up to 2 days and gently reheated.