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
Seasoning & Finish
Method
Cook the edamame
Boil water
Bring 4 cups of water and 1 tablespoon kosher salt to a rolling boil in a medium saucepan over high heat. The salted water seasons the edamame from the inside.
Add edamame
Add 1 cup frozen edamame (shelled or in pods) to the boiling water. Stir once to separate and return to a gentle boil.
Cook
Boil for 3–5 minutes for shelled edamame (3 minutes for bright-tender, 4–5 minutes for fully tender); 4–6 minutes if using pods. Taste one to check doneness — it should be tender but still slightly firm.
Drain and shock
Immediately drain the edamame in a colander and, if you want to stop cooking and keep color, rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds. Shake off excess water.
Season and serve
Place the drained edamame in a bowl. Sprinkle with 1 teaspoon coarse sea salt or flaked salt and 1/4 teaspoon freshly ground black pepper. Add 1 teaspoon toasted sesame oil and, if using, 1/4 teaspoon red pepper flakes. Gently toss or shake the bowl so the seasoning coats the beans (or pods) evenly.
Taste and adjust seasoning. Serve immediately with lemon or lime wedges on the side for squeezing over, or serve as a warm snack or appetizer. If using pods, eat by squeezing beans out of the pod with your teeth; discard pods.