日本毛豆 Edamame Recipe
Salted soybeans in the pod.
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Ingredients
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Edamame
Finishing & Serving
Method
Edamame
- 1
Bring water to a boil
Place 6 cups of water in a large saucepan and bring to a rolling boil over high heat.
- 2
Salt the water
Add 1 tablespoon of coarse sea or kosher salt to the boiling water; this seasons the pods from the inside as they cook.
- 3
Cook the edamame
Add 1 cup of edamame (in the pod) to the boiling, salted water. Return to a boil, then reduce heat slightly to maintain a gentle boil. Cook fresh edamame 3–4 minutes, or frozen edamame 4–5 minutes, until pods are bright green and beans inside are tender but still slightly firm.
- 4
Drain and shock
Immediately drain the edamame in a colander and (option A) rinse briefly under cold running water or (option B) plunge into a bowl of ice water to stop cooking. Drain well. Shocking is optional but helps maintain color and texture.
Finishing & Serving
- 5
While the pods are still slightly warm, transfer to a serving bowl. Sprinkle with 1 teaspoon flaky finishing salt or to taste and toss gently so salt clings to the pods. If using, drizzle 1 teaspoon toasted sesame oil and toss to coat for a nutty variation.
- 6
Serve immediately with lemon wedges on the side for guests who want a squeeze of citrus. To eat: pop the beans from the pod into your mouth using your teeth; discard pods.