Steamed Edamame Recipe
Sprinkled with smoked sea salt.
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Ingredients
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Main
Seasoning
Method
Prep & Steam
Rinse and prepare
Rinse the edamame pods under cold running water to remove any debris. If using frozen edamame, there is no need to fully thaw; rinsing is sufficient.
Bring water to a simmer
Pour 500 ml water into a medium saucepan fitted with a steamer basket (or into a pot if using an insert). Bring the water to a rolling simmer over medium-high heat.
Steam the edamame
Add the edamame to the steamer basket in a single layer if possible. Cover the pot and steam for 5–7 minutes for fresh edamame, or 6–8 minutes for frozen, until the pods are hot through and easily yield to gentle pressure (bright green and tender). Avoid oversteaming so the beans remain slightly firm.
Finish & Serve
Drain and toss
Carefully remove the steamer basket and transfer the hot edamame to a bowl or tray. If there is excess surface water, lightly shake or pat with a clean towel so seasoning will adhere.
Season
Drizzle the optional 1 tablespoon oil over the hot edamame and toss briefly to coat (this helps the smoked sea salt stick and adds flavor). Sprinkle 1 teaspoon smoked sea salt evenly over the pods and add 1 teaspoon freshly ground black pepper. Toss gently to distribute the seasoning.
Serve
Transfer to a serving bowl. Serve immediately while hot, instructing diners to pop the beans from the pods with their teeth (do not eat the pods). Leftovers can be chilled and reheated briefly by steaming or microwaving.