Edamame Recipe

Bring water to a boil

Place 4 cups of water and 1/2 tablespoon kosher salt in a medium pot and bring to a rolling boil over high heat.

Cook edamame

Add 1 cup frozen edamame (in pods) to the boiling water. Return to a boil, then cook for 3 to 5 minutes until pods are bright green and tender when one pod is squeezed (timing depends on pod size and whether previously blanched).

Drain and shock

Drain the edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath to stop cooking and preserve color (optional). Drain thoroughly.

Season and serve

Transfer drained edamame to a bowl or serving dish. Sprinkle with 1 teaspoon coarse sea salt or flake salt and toss gently to coat. Serve warm or at room temperature with lemon wedges on the side, if using.

Spicy sesame edamame

While the edamame are still warm, drizzle 1/2 teaspoon toasted sesame oil over them, add 1/4 teaspoon crushed red pepper flakes and 1/4 teaspoon shichimi togarashi if using, then toss to coat. Add finishing sea salt to taste.

Garlic-soy edamame

Heat a small skillet over medium-low heat and add 1 teaspoon minced garlic. Warm for 20–30 seconds until fragrant (don’t brown). Remove from heat and stir in 1 teaspoon soy sauce. Immediately toss the warm edamame with the garlic-soy mixture and finish with sea salt.