Edamame Recipe

Boil

Bring 4 cups of water to a rolling boil in a medium saucepan over high heat. Add 1 tablespoon coarse sea salt to the boiling water.

Cook

Add 1 cup frozen edamame (in pods or shelled) to the boiling salted water. Return to a boil, then reduce heat slightly to maintain a lively boil. Cook 3–5 minutes for in-pod edamame (4–6 minutes if frozen and thick pods), or 2–3 minutes for shelled edamame, until bright green and tender but still slightly firm.

Drain and shock

Immediately drain the edamame in a colander and either rinse briefly under cold running water or plunge into an ice bath to stop cooking and preserve color. Drain thoroughly and shake off excess water.

Toss or dress

Place the drained edamame in a bowl. Drizzle with 1 teaspoon extra-virgin olive oil and, if using, 1 teaspoon toasted sesame oil. Toss gently to coat so the salt and seasonings adhere.

Finish

Sprinkle the edamame with additional flaky salt or the reserved coarse salt to taste. Add freshly ground black pepper and 1/2 teaspoon red pepper flakes if using for heat. Squeeze a little lemon or lime juice over the top if desired.

Serve warm or at room temperature. For in-pod edamame, serve with small bowls for discarded pods and instruct diners to pop beans from pods with their teeth. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat briefly or enjoy cold.