Edamame Recipe

Prepare

Measure 1 cup frozen edamame (in pods). Rinse briefly under cold water if there is any surface frost; no need to thaw fully.

Bring 2 cups water and 1 tsp kosher salt to a simmer in a medium saucepan. If you have a steamer basket, add water to the pot below the basket instead and bring to a simmer.

Add the frozen edamame to the simmering water (or place in steamer basket). Cover and cook for 4–6 minutes, until pods are tender and bright green. Taste one pod to confirm done—should be heated through and slightly firm.

Drain the edamame in a colander and immediately toss with 1 tsp coarse sea salt while hot so the salt adheres to the pods.

Transfer to a serving bowl. Serve hot so diners can squeeze the beans from the pods with their teeth. Provide a small bowl for discarded pods.

While edamame is cooking, prepare the garlic sauce so it’s ready when the edamame finishes.

In a small skillet over medium-low heat, melt 1 tbs unsalted butter. Add 2 tsp minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned (avoid high heat to prevent bitterness).

Stir in 1 tsp soy sauce and 1 tsp oyster sauce, then cook for 15–20 seconds to meld flavors.

Remove from heat and whisk in 1 tsp fresh lime juice and 0.5 tsp sesame oil. If you want a touch of heat, stir in 0.25 tsp crushed red pepper flakes. Season with a pinch of freshly ground black pepper.

Taste and adjust: add a touch more soy for saltiness or a few drops of lime for brightness. Return to very low heat briefly (10 seconds) only if you want the sauce warm; otherwise serve at room temperature.

To serve: Place the drained, salted edamame in a bowl and drizzle the garlic sauce over the pods, tossing gently to coat. Alternatively, serve the sauce on the side for dipping. Note: this sauce contains butter and oyster sauce and is therefore not vegan.