Edamame Recipe

Edamame

1. 1

   Bring water to a boil

   Place 4 cups water and 1 tablespoon kosher salt in a medium pot and bring to a rolling boil over high heat.

2. 2

   Cook edamame

   Add 1 cup frozen edamame in pods to the boiling water. Stir once to separate the pods. Return to a boil, then cook uncovered for 3 to 5 minutes until pods are bright green and beans inside are tender when tested (3 minutes for firmer texture, up to 5 for softer).

3. 3

   Drain and season

   Drain the edamame in a colander and shake off excess water. While still hot, transfer to a bowl. Drizzle 1 teaspoon sesame oil over the pods if using, toss briefly to coat, then sprinkle 1 teaspoon flaky sea salt and 1/4 teaspoon crushed red pepper flakes (optional) and toss again to distribute seasoning.

4. 4

   Serve

   Serve warm or at room temperature with lemon or lime wedges on the side for squeezing. To eat, pop the beans out of the pods by pressing the seam with your teeth or fingers; discard the pods.

5. 5

   Storing and reheating (optional)

   Refrigerate leftover cooked edamame in an airtight container for up to 3 days. Reheat briefly by steaming for 1–2 minutes or microwaving covered for 30–45 seconds until warmed through.