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Ingredients
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Edamame
Method
Edamame
Prepare water
Pour 6 cups of water into a medium saucepan. Add 1 tablespoon of coarse sea salt and bring the water to a rolling boil over high heat.
Cook edamame
Add 1 cup of fresh or frozen edamame in pods to the boiling water. Return to a boil, then cook: 3–4 minutes for frozen edamame, 4–6 minutes for fresh, until pods are bright green and beans inside are tender when tested. Do not overcook; they should be slightly firm.
Drain and season
Drain the edamame in a colander and immediately transfer to a bowl. Sprinkle 1 teaspoon of coarse sea salt or flaky finishing salt over the hot pods and toss to coat evenly so salt clings to the pods. If using, add ½ teaspoon of chili flakes or a few drops of toasted sesame oil and toss lightly.
Serve
Serve hot or warm with a lemon wedge on the side for squeezing (optional). To eat, squeeze or pop the beans out of the pods with your teeth; discard the pods.