Steamed Edamame Recipe
lightly salted
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Ingredients
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Edamame
Finishing
Method
Preparation
- 1
Rinse
If using fresh edamame, rinse pods under cold running water and trim any tough stem ends. If using frozen, there is no need to thaw; keep frozen until cooking.
- 2
Measure water
Pour about 2 cups (or enough to create steam / reach the bottom of a steamer pot) of water into a medium saucepan. Add 1 tablespoon kosher salt to the water. If you prefer to steam rather than boil, use less water so it does not touch the steamer basket.
Cooking
- 3
Bring to a boil
Bring the salted water to a rolling boil over high heat. Use a lid to speed this step if desired.
- 4
Cook edamame
Add 1 cup of edamame pods to the pot. For boiling: fully submerge pods and boil for 3–5 minutes until pods are bright green and tender when squeezed. For steaming: place pods in a steamer basket above the boiling water, cover, and steam for 5–7 minutes until bright green and tender.
- 5
Check doneness
Taste one pod to ensure beans inside are tender but still slightly firm (not mushy). Cooking time varies with pod size and whether edamame was frozen.
Finishing & Serving
- 6
Drain and cool
Immediately drain the cooked edamame in a colander and shake off excess water. Optionally transfer to a bowl and let sit for 1 minute to cool slightly so salt adheres.
- 7
Season
Sprinkle about 1 teaspoon coarse sea salt or flaky salt over the warm pods and toss gently to distribute. Add 1/4 teaspoon freshly ground black pepper if using. Squeeze lemon wedge over the pods if you like a bright finish.
- 8
Serve
Serve warm or at room temperature. Eat by placing a pod in your mouth, pinching or squeezing the beans out with your teeth. Discard pods.