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Ingredients
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Edamame
Finishing
Method
Edamame
Bring water to a boil
Place 6 cups of water in a medium saucepan and add 1 tablespoon coarse sea salt. Bring the water to a vigorous boil over high heat.
Cook edamame
Add 1 cup frozen edamame (in pods) directly to the boiling salted water. Return to a boil, then cook for 3 to 5 minutes until the pods are bright green, tender but still slightly firm when tasted. If using fresh edamame, cook 2 to 3 minutes; if the package gives a time, follow the package for best texture.
Drain and shock
Immediately drain the edamame in a colander and, if you want to stop cooking quickly, rinse briefly under cold running water or plunge into an ice bath for 30 seconds. Drain thoroughly and shake off excess water.
Finishing
While the pods are still warm, transfer them to a bowl. Sprinkle 1 teaspoon coarse sea salt evenly over the pods and toss or shake to distribute. If using, drizzle 1/2 teaspoon toasted sesame oil over the pods and toss again to coat lightly. Finish with a pinch (about 1/4 teaspoon) freshly ground black pepper if desired.
Taste one pod to check seasoning. Serve immediately while warm as a hot appetizer. To eat, squeeze or pop the beans from the pods with your fingers or teeth; discard the pods.