Edamame Haku Recipe

Bring 6 cups of water and 1 tablespoon coarse kosher salt to a rolling boil in a medium pot.

Add 3 cups frozen edamame to the boiling water. If using in-pod edamame, add pods; if using shelled, add beans. Return to a vigorous simmer and cook for 3–5 minutes for in-pod (pods tender but still slightly firm) or 2–3 minutes for shelled beans (until bright green and just tender).

Immediately drain the edamame in a colander and rinse briefly under cold running water or plunge into an ice bath to stop cooking and preserve color. Drain very well and transfer to a medium mixing bowl.

While the edamame is draining, whisk together 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon mirin (if using), 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, 1 teaspoon red pepper flakes, and 1 teaspoon honey or maple syrup until combined.

Taste the sauce and adjust: add more soy for saltiness, more vinegar or lime for brightness, or more honey/maple for sweetness. The sauce should be savory with a touch of tang and a mild heat.

Pour the sauce over the warm, well-drained edamame and toss thoroughly so the beans/pods are evenly coated. Let sit for 2–3 minutes to allow flavors to meld; toss once or twice during this time.

Squeeze 1 teaspoon fresh lime or lemon juice over the sauced edamame and toss to combine.

Sprinkle 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced scallions over the edamame. Taste and finish with flaky sea salt to taste if additional salt is desired.

Serve warm or at room temperature. If serving in-pod edamame, provide a small bowl for discarded pods. For shelled edamame, serve as a finger food or side — they are ready to eat immediately.