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Ingredients
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Edamame
Method
Edamame
- 1
Boil water and salt
Place 6 cups of water in a medium saucepan and bring to a rolling boil over high heat. Add 1 tablespoon coarse sea salt to the boiling water and stir to dissolve (this seasons the beans).
- 2
Cook edamame
Add 2 cups frozen shelled edamame to the boiling, salted water. Return to a gentle boil and cook uncovered for 3–5 minutes until edamame are heated through and tender but still slightly firm. Taste one to check doneness — they should be bright green and have a slight bite.
- 3
Drain and dry
Immediately pour the edamame into a fine-mesh sieve or colander to drain. Shake off excess water and spread the edamame on a clean towel or baking sheet for 1–2 minutes to remove surface moisture. Pat gently if needed.
- 4
Season and finish
While still slightly warm, transfer the edamame to a bowl. Sprinkle 1 teaspoon fine sea salt over the beans and toss gently to coat. If using, add 1 teaspoon toasted sesame oil and 1/4 teaspoon crushed red pepper or shichimi togarashi and toss to distribute evenly. Adjust finishing salt to taste.
- 5
Serve
Serve immediately as a warm snack or appetizer. Edamame can also be chilled after seasoning and served cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.