Edamame Recipe

Bring water to boil

Pour 6 cups of water into a medium pot and bring to a rolling boil over high heat. Add 1 tablespoon coarse sea salt to the boiling water (this seasons the pods and helps them stay bright green).

Cook edamame

Add 1 cup frozen edamame in pods to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook for 3 to 5 minutes until pods are bright green and tender when squeezed (for firmer pods aim for ~3 minutes; for softer, 5 minutes).

Drain and shock

Immediately drain the edamame in a colander and, if you prefer a firmer texture and to stop cooking, rinse briefly with cold water or plunge into an ice bath for 30–60 seconds. Shake off excess water.

Transfer drained edamame to a serving bowl while still slightly warm.

Drizzle 1/2 tsp toasted sesame oil over the pods, sprinkle 1/2 tsp coarse or flaky salt (adjust to taste), add 1/8 tsp freshly ground black pepper and, if using, 1/8 tsp chili flakes. Toss or shake gently so seasoning coats the pods.

Serve with a lemon or lime wedge on the side for a bright finish. To eat, pop the beans from the pods with your teeth; do not eat the pods.