Edamame Recipe
Soybean pods steamed and sprinkled with salt
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Ingredients
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Edamame
Method
Edamame
Prepare water
Pour 4 cups of water into a medium saucepan. Add 1 tablespoon of coarse sea salt to the water and bring it to a rolling boil over high heat. The salted water seasons the edamame as it cooks.
Cook edamame
Add 1 cup of fresh or frozen edamame pods to the boiling water. Stir once to separate any clumps. Return to a boil, then simmer uncovered for 3 to 5 minutes for frozen edamame, or 4 to 6 minutes for fresh — the pods should be bright green and tender when squeezed.
Drain and shake off water
Immediately drain the edamame in a colander. Shake well to remove excess water. If you prefer a slight steaming finish, transfer drained edamame to a bowl and cover for 1 minute to let residual heat finish cooking.
Season and serve
While still warm, sprinkle the pods with about 1 teaspoon of coarse sea salt, tossing or shaking to distribute evenly. If using, drizzle 1 teaspoon toasted sesame oil and toss briefly for a nutty aroma, or serve with lemon wedges to squeeze over the pods. Serve warm or at room temperature. To eat, pop the beans from the pod with your teeth and discard the pods.