Edamame Recipe

Bring water to a boil

Place 6 cups of water in a medium pot and bring to a rolling boil over high heat.

Cook edamame

Add 1 tablespoon coarse sea salt to the boiling water, then add 1 cup of frozen edamame in pods. Return to a boil, then reduce heat slightly to maintain a gentle boil. Cook for 3 to 4 minutes until the pods are bright green and tender but still have a slight bite.

Drain and shock

Drain the edamame in a colander and immediately rinse briefly under cold running water or transfer to a bowl of ice water to stop the cooking (about 30–60 seconds). Drain thoroughly and shake off excess water.

Toss with seasoning (simple)

Return the drained edamame to the pot or a mixing bowl. Sprinkle with 1/2 teaspoon extra coarse sea salt and toss to distribute. Taste and add more salt if desired.

Toss with seasoning (optional variations)

For variation, drizzle 1/2 teaspoon toasted sesame oil over the edamame, squeeze the juice of half a fresh lemon, and sprinkle 1/4 teaspoon cracked black pepper. Toss to combine so the flavors coat the pods evenly.

Transfer the seasoned edamame to a warm serving bowl. If using lemon wedges, cut 2 wedges and serve alongside so diners can squeeze additional lemon juice as desired.

Serve immediately while warm. To eat, squeeze or pop the beans from the pods directly into the mouth and discard the pods.