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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Main
Seasoning
Method
Prepare & Cook
Bring water to a boil
Place 6 cups of water in a medium saucepan and bring to a rolling boil over high heat.
Salt the water
Add 1 tablespoon kosher salt to the boiling water and stir to dissolve. This seasons the edamame from the inside out.
Cook edamame
Add 1 cup frozen edamame in pods to the boiling, salted water. Reduce heat slightly to maintain a gentle boil and cook until bright green and tender, about 4 to 5 minutes. If you prefer firmer pods, cook 3 to 4 minutes; for softer, 5 to 6 minutes.
Drain
Drain the edamame in a colander and immediately run briefly under cold water or plunge into an ice bath for 15–30 seconds if you want to stop cooking and preserve color and texture. Drain well.
Season & Serve
Toss with oil and seasoning
Place the drained edamame in a bowl. Drizzle with 1 teaspoon extra-virgin olive oil or toasted sesame oil and toss to coat so salt adheres. Sprinkle with 1 teaspoon coarse sea salt (or flaky finishing salt). Add 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using, and toss again.
Finish with lemon (optional)
Squeeze the optional lemon wedge lightly over the edamame for a bright finish, then toss once more.
Serve
Serve warm or at room temperature. To eat, squeeze each pod between your fingers or bite the seam and slide the beans out with your teeth. Discard pods.