Aedamame Recipe

Rinse the edamame pods thoroughly under cold running water. Pick through and remove any debris. If any pods have long stems or blemishes, trim them off.

Fill a large pot with 1500 ml water and bring it to a rolling boil over high heat.

Add 1 tbs kosher salt to the boiling water and stir to dissolve. This seasons the beans from the inside as they cook.

Add the rinsed edamame pods to the boiling, salted water. Boil uncovered for 4 minutes for beans that are bright green and tender but still slightly firm (increase to 5 minutes if you prefer softer beans).

While the edamame cooks, prepare an ice bath by filling a large bowl with cold water and plenty of ice.

When the cooking time is up, immediately drain the edamame in a colander and transfer the pods to the ice bath to stop cooking and preserve color. Let sit 1–2 minutes.

Drain the edamame thoroughly and shake off excess water.

Transfer the drained edamame to a large mixing bowl.

If using, drizzle 1 tbs chili garlic oil over the warm edamame and toss to coat the pods evenly so they are lightly glazed. (Skip this step if you prefer plain salted edamame.)

Sprinkle 1 tsp coarse sea salt and 0.25 tsp freshly ground black pepper over the pods and toss gently to distribute the seasoning.

Arrange the seasoned edamame on a platter and serve with 2 lemon wedges. Guests can squeeze lemon over the pods if desired and pop beans from the pods with their teeth, discarding the shells.