Edamame Recipe

Edamame

1. 1

   Prepare water

   Pour 6 cups of water into a medium pot and add 1 tablespoon of coarse kosher salt. Bring the water to a rolling boil over high heat.

2. 2

   Cook edamame

   Add 2 cups of frozen edamame (shelled or in pods) to the boiling water. Return to a boil, then reduce the heat slightly to maintain a gentle rolling boil. Cook shelled edamame 3–4 minutes, or edamame in pods 4–6 minutes, until bright green and tender but still slightly firm. Taste one to check doneness.

3. 3

   Drain and shock

   Immediately drain the edamame in a colander and, if you want to preserve color and stop cooking, rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds. Drain well.

4. 4

   Season

   Place the hot drained edamame into a bowl. Sprinkle with 1 teaspoon sea or flaky finishing salt, drizzle with 1 teaspoon toasted sesame oil and 1 teaspoon fresh lemon or lime juice. Add optional 1/4 teaspoon red pepper flakes and/or 1/2 teaspoon grated garlic or garlic powder if using. Toss gently to coat evenly.

5. 5

   Serve

   Serve warm or at room temperature. If using pods, eat by squeezing beans from the pod into your mouth. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat briefly or serve cold in salads.