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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Pour 4 cups of water into a medium saucepan and add 1 teaspoon of coarse sea salt. Bring the water to a rolling boil over high heat.
Cook edamame
Add 1 cup of frozen whole edamame (in pod) to the boiling water. Maintain a vigorous boil and cook for 3–5 minutes until the pods are tender when squeezed and the beans inside are hot. If edamame was thawed, cook 2–3 minutes; if fully frozen, cook toward the longer end.
Drain and shock
Immediately drain the edamame in a colander and optionally run under cold water or plunge into an ice bath for 30–60 seconds to stop cooking and preserve color. Drain well.
Season and serve
Toss the drained edamame in a bowl and sprinkle with 1 teaspoon coarse sea salt, tossing to distribute evenly. If using, drizzle 1/2 teaspoon toasted sesame oil and squeeze the optional lemon wedge to taste, then toss again. Serve warm or at room temperature. To eat, squeeze or pop the beans from the pod with your fingers or teeth—do not eat the pod.