Edamame (steamed Soybean) Recipe
Steamed soybeans in the pod, sprinkled with sea salt.
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Ingredients
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Edamame
Method
Edamame
Prepare
If using frozen edamame, keep them frozen until ready to cook. If using fresh, rinse pods under cold water and remove any debris. Measure out water and salt.
Steam method
Bring about 1–2 inches of water to a simmer in a pot fitted with a steamer basket. Add 1 tablespoon coarse sea salt to the simmering water (this seasons the pods from inside the steam). Place edamame in the steamer basket in a single layer if possible, cover the pot, and steam for 4–6 minutes for frozen edamame, or 6–8 minutes for fresh, until pods are bright green, tender and easily release beans when squeezed. Check one pod to confirm doneness.
Boil method (alternative)
Bring 4 cups (or a medium pot) of water to a rolling boil and add 1 tablespoon coarse sea salt. Add edamame pods and boil for 3–5 minutes (frozen) or 5–7 minutes (fresh) until bright green and tender. Drain in a colander and shake off excess water.
Finish and season
Transfer the hot drained or steamed edamame to a serving bowl. Immediately sprinkle about 1 teaspoon coarse sea salt evenly over the pods, tossing gently to distribute. If desired, squeeze a lemon wedge over the pods for a bright finish. Taste one pod and add more salt to taste if needed.
Serve
Serve hot or warm. To eat, squeeze or pop the beans out of the pod with your fingers or teeth; do not eat the pod. Discard pods as you go.