Edamame Recipe
Steamed soybeans in the pod, sprinkled with sea salt.
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Ingredients
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Edamame
Method
Edamame
Prepare
Measure out 1 cup of frozen edamame (in the pod). If pods are stuck together, run them briefly under cold water to separate. Measure water for the steaming method you will use.
Steam (stovetop pot with steamer basket)
Pour 1 cup of water into a medium saucepan. Insert a steamer basket so the water sits below the basket. Bring the water to a rolling simmer over high heat. Add the frozen edamame to the basket in a single layer if possible, then cover with a tight-fitting lid. Steam for 5 to 7 minutes until the pods are hot through and tender when squeezed (beans inside should be bright green).
Steam (alternatively: microwave)
Place the frozen edamame in a microwave-safe bowl with about 2 tablespoons of water. Cover tightly with a microwave-safe plate or vented plastic wrap. Microwave on high for 2 to 3 minutes, then check and continue in 30-second bursts until heated through (total ~2–4 minutes depending on microwave).
Drain and season
Immediately transfer the steamed edamame to a colander to drain any excess water. While still hot, sprinkle evenly with 1 teaspoon coarse sea salt, tossing or shaking to distribute. If using, drizzle 1/2 teaspoon toasted sesame oil and toss gently, or squeeze 1/4 of a lemon over the pods for brightness. Adjust salt to taste.
Serve
Serve the edamame hot or warm in a bowl. To eat, pop the beans from the pod into your mouth using your teeth and discard the pods. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat briefly by steaming or microwaving.