Edamame (regular) Recipe
Steamed soy beans seasoned with sea salt
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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Place a medium saucepan (large enough to hold the edamame with some space) on the stove. Add 8 cups of water and 1 tablespoon of the coarse sea salt. Bring the water to a rolling boil over high heat.
Cook edamame
Add the 16 oz frozen edamame (in pods) to the boiling, salted water. Stir once to separate and return to a boil. Cook for 4 to 5 minutes until pods are bright green and beans inside are tender but still slightly firm. If you prefer softer beans, cook up to 6 minutes.
Shock and drain
While the edamame cooks, prepare an ice bath by filling a medium bowl with 1 cup ice and enough cold water to cover. When the edamame reaches desired doneness, immediately drain it in a colander and transfer the pods to the ice bath to stop cooking and preserve color (about 1 minute). Drain thoroughly.
Season
Return the drained edamame to the warm saucepan or a serving bowl. Sprinkle the remaining 1/2 tablespoon coarse sea salt over the pods and toss to distribute. If using, drizzle 1/2 teaspoon toasted sesame oil and add 1/4 teaspoon freshly ground black pepper; toss again to coat evenly.
Serve
Transfer the edamame to a serving bowl. Sprinkle 1 teaspoon flaky finishing sea salt over the pods just before serving to provide a crunchy burst of salt. Serve warm or at room temperature. To eat, squeeze or pop the beans from the pod with your fingers or teeth; discard pods.