에다마메/edamame Recipe

Prepare water

Pour 4 cups water into a medium pot. Add 1 tablespoon kosher salt and bring to a vigorous boil over high heat. The salted water seasons the pods from the inside as they cook.

Cook edamame

Add 1 cup fresh or frozen edamame pods to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook 3–5 minutes for fresh pods or 4–6 minutes for frozen pods, until the pods are bright green and the beans inside are tender when tested. If you prefer steamed texture instead of boiled, use a steamer basket over simmering water and steam 5–7 minutes.

Drain and cool slightly

Drain the edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds if you want to stop cooking and keep a firmer bite. Shake off excess water.

Season

While still warm (not dripping wet), transfer the drained edamame to a bowl and sprinkle evenly with 1 teaspoon coarse sea salt or flaky finishing salt. Toss or shake to distribute so salt sticks to the pods. If using optional flavorings, add 1/2 tablespoon lemon juice (or a few drops of yuzu) and/or 1/4 teaspoon chili flakes or shichimi togarashi and toss again.

Serve immediately in the pods. To eat, squeeze or pop the beans out of the pod with your fingers or teeth; do not eat the pod. Leftovers can be refrigerated in an airtight container up to 3 days; reheat briefly by steaming or microwaving.