Edamame Recipe
Make Edamame Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Edamame
Method
Edamame
Bring water to boil
Place 4 cups of water in a medium saucepan and add 1 tablespoon kosher salt. Bring the water to a rolling boil over high heat. The salted water seasons the edamame as they cook.
Cook edamame
Add 1 cup frozen edamame (in pods) directly to the boiling water. Return to a boil and cook for 3–5 minutes until the pods are hot through and tender-but-slightly-firm. If you prefer softer pods, cook up to 6 minutes. Avoid overcooking to preserve bright green color and a slight snap.
Drain and shock (optional)
Drain the edamame in a colander and, if you want to stop cooking quickly and keep color, rinse briefly with cold water or plunge into an ice bath for 30 seconds. Drain well.
Season
Return the drained edamame to the pot or a bowl while still warm. Drizzle 1 teaspoon toasted sesame oil (optional) over the pods and toss to coat. Sprinkle 1 teaspoon coarse sea salt or flaky finishing salt evenly and add 1/4 teaspoon freshly ground black pepper or a pinch of chili flakes if using. Toss again so the seasonings cling to the pods. Squeeze a wedge of lemon or lime over the edamame if desired.
Serve
Transfer edamame to a serving bowl. Serve warm or at room temperature. To eat, squeeze or pop the beans from the pod into your mouth and discard the pods. Provide extra salt and citrus wedges at the table.