Edamame Recipe

1. Bring water to a boil

In a medium saucepan, add 6 cups of water and 1 tablespoon kosher salt. Bring the water to a rolling boil over high heat. The salted water seasons the edamame as it cooks.

2. Cook the edamame

Add 1.5 cups frozen edamame to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil. Cook for 3 to 5 minutes if shelled, or 4 to 6 minutes if in-pod, until beans are bright green, tender-crisp, and easily yield when squeezed (but not mushy).

3. Shock and drain

Immediately drain the edamame in a colander and run under cold water or plunge into an ice water bath for 30–60 seconds to stop cooking and preserve color and texture. Drain well and pat dry with a clean towel or paper towels.

4. Season and finish

Return edamame to the saucepan or a mixing bowl. If using, drizzle 1 teaspoon extra-virgin olive oil and 1 teaspoon fresh lemon juice, then sprinkle 1 teaspoon coarse sea salt and 1/4 teaspoon chili flakes or shichimi togarashi. Toss gently to coat evenly. Adjust finishing salt to taste. If you used in-pod edamame, toss the pods; if shelled, toss the beans.

5. Serve warm or at room temperature immediately as a snack, appetizer, or side. For in-pod edamame, eat by squeezing the beans from the pod with your teeth. Refrigerate leftovers in an airtight container for up to 3 days.