Edamame Recipe

Bring water to boil

In a medium saucepan, combine 4 cups water and 1 tablespoon kosher salt. Bring to a rolling boil over high heat.

Cook edamame

Add the 2 cups frozen edamame to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook uncovered for 3–5 minutes for shelled edamame, or 4–6 minutes if using edamame in pods. The edamame should be bright green and tender but still slightly firm (al dente).

Drain and shock

Immediately drain the edamame in a colander and, if you want to preserve bright color and stop cooking, rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds. Drain well and shake to remove excess water.

Season and toss

Return drained edamame to the saucepan or a mixing bowl. Drizzle with 1 teaspoon toasted sesame oil, sprinkle with 1 teaspoon freshly ground black pepper, and 1 teaspoon coarse sea or flaked salt. If using, add 1 teaspoon fresh lemon juice and 1/4 teaspoon red pepper flakes. Toss gently to coat everything evenly so the flavors adhere.

Serve

Transfer seasoned edamame to a serving bowl. If using edamame in pods, serve with extra coarse salt for guests to season individual pods as they squeeze the beans out. Eat warm or at room temperature as a snack, appetizer, or side.

Notes

Adjust salt and spice amounts to taste. For a garlic variation, toss with 1 minced garlic clove sautéed briefly in sesame oil (reduce raw garlic to taste). For a spicy-sweet version, drizzle 1 teaspoon soy sauce and 1/2 teaspoon honey or agave when tossing.