Edamame Recipe

Prepare ingredients: measure frozen edamame and coarse sea salt.

Bring 1 cup water to a simmer in a medium saucepan fitted with a steamer basket or use a pot for blanching.

Place the frozen edamame pods in the steamer basket, cover, and steam over simmering water for 5–7 minutes, until pods are bright green and tender when tested. If boiling/blanching instead, add edamame to boiling water with 1/4 tsp salt and cook 3–4 minutes then drain.

Remove edamame from heat and immediately transfer to a bowl. Sprinkle with 1/4–1/2 tablespoon coarse sea salt, toss briefly to coat, and keep warm for serving.

If you are preparing the flavored option, start with the steamed edamame prepared above and keep it warm and slightly moist (do not let it dry out).

In a small skillet over medium-low heat, melt 1 tablespoon unsalted butter with 1/2 tablespoon neutral oil to prevent burning.

Add 1 teaspoon finely minced garlic and sauté gently for 20–30 seconds until fragrant but not browned. Reduce heat if garlic begins to color too quickly.

Stir in 1 teaspoon light soy sauce and 1/2 teaspoon mirin (if using). Cook for another 10–15 seconds to warm and deglaze the pan.

Remove pan from heat and immediately add the hot steamed edamame to the skillet. Toss thoroughly to coat pods in the soy-garlic butter mixture so the flavors adhere to the pod surface.

Add 2 teaspoons grated Parmesan cheese, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon red pepper flakes if using. Toss again to distribute evenly.

Taste and finish with a squeeze of fresh lemon juice to brighten the flavors, and a light additional pinch of coarse sea salt only if needed (remember the soy and Parmesan add saltiness).

Serve immediately while warm so the Parmesan remains slightly melty on the pods.