Edamame Recipe

Bring water to a boil

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

Cook edamame

Add 2 cups frozen edamame to the boiling water. Return to a boil, then reduce heat slightly to maintain a vigorous simmer. Cook for 3 to 5 minutes if shelled, or 4 to 6 minutes if in-pod, until bright green and tender but still slightly firm. Taste one to check for doneness.

Shock and drain

Immediately drain the edamame in a colander and rinse briefly under cold running water, or transfer to a bowl of ice water to stop cooking and preserve color. Drain thoroughly and pat dry with a clean kitchen towel or paper towels.

Season

Return drained edamame to the pot (off the heat) or a mixing bowl. Drizzle with 1 teaspoon extra-virgin olive oil and toss to coat. Sprinkle with 1 teaspoon coarse sea salt, 1 teaspoon freshly ground black pepper, and, if using, 1 teaspoon toasted sesame seeds and 1/2 teaspoon chili flakes or togarashi. Squeeze the juice of half a lemon over the edamame if you like a bright finish, then toss again to combine.

Serve

Transfer seasoned edamame to a serving bowl. For in-pod edamame, instruct diners to pop beans from the pods with their teeth. Serve warm or at room temperature as an appetizer or snack.

Storage

Leftover cooked edamame can be refrigerated in an airtight container for up to 4 days. Reheat briefly in the microwave or toss into salads, fried rice, or stir-fries.