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Ingredients
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Edamame
Seasoning
Method
Prepare and Steam
Bring water to a boil
Pour 4 cups of water into a medium pot. Add 1 tablespoon kosher salt. Place the pot on high heat and bring the water to a vigorous boil.
Add edamame
When the water is boiling, add 1 cup frozen edamame in pods. Stir briefly to separate any stuck pods and return to a rolling simmer.
Cook
Cook the edamame for 4 to 6 minutes until the pods are bright green and the beans inside are tender when tested. If you prefer slightly firmer beans, cook closer to 4 minutes; for softer beans, cook up to 6 minutes.
Drain
Drain the edamame in a colander and shake off excess water. Optionally, immediately plunge the edamame into a bowl of ice water for 30 seconds to stop cooking and preserve bright color, then drain again.
Finish and Serve
While still warm, transfer the drained edamame to a serving bowl. Sprinkle about 1/2 teaspoon kosher salt evenly over the pods (taste and add more if desired). Toss or shake the bowl so the salt coats the pods.
Serve warm with lemon wedges on the side for squeezing, if using. To eat, squeeze or pop the beans from the pods with your teeth; discard the pods.