Edamame Recipe
Steamed soybeans in the pod, sprinkled with sea salt.
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Ingredients
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Edamame
Method
Edamame
Prepare water
Pour 6 cups of water into a medium saucepan (large enough to hold the edamame in a single layer or comfortably submerged). Add 1 tablespoon coarse sea salt and bring the water to a rolling boil over high heat.
Cook edamame
Add 1 pound of frozen or fresh edamame in the pod to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil. Cook for 4 to 5 minutes for frozen edamame (3 to 4 minutes for very fresh pods) until the pods are bright green and beans inside are tender but still slightly firm. Avoid overcooking to prevent mushy beans.
Drain and season
Immediately drain the edamame in a colander and give the pods a quick shake to remove excess water. While still warm, transfer to a serving bowl and sprinkle about 1 teaspoon flaky sea salt (or to taste) over the pods, tossing gently so salt adheres. If using, add 1 teaspoon toasted sesame oil and toss lightly or squeeze the optional lemon/yuzu wedge over the pods for a citrus lift.
Serve
Serve the edamame warm or at room temperature. To eat, squeeze or pop the beans from the pod using your fingers or teeth; discard the pods. Provide additional salt on the side if desired.