Edamame Recipe

Edamame

1. 1

   Bring water to boil

   In a medium saucepan, bring 4 cups of water and 1 tablespoon of coarse sea salt to a rolling boil over high heat. The salted water seasons the pods from the inside as they cook.

2. 2

   Cook edamame

   Add 1 cup of frozen edamame (in the pod) to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook for 3 to 5 minutes until the pods are bright green and grains inside are tender but still slightly firm. If pods are fresh (not frozen), cook 2 to 3 minutes.

3. 3

   Shock and drain

   Immediately drain the edamame in a colander and transfer to a bowl of ice water or run under very cold water to stop cooking and preserve color. Drain well and pat dry with a towel or leave to air-dry briefly in the colander for 1–2 minutes.

4. 4

   Season

   Return the drained edamame to a dry mixing bowl. Drizzle with 1 teaspoon extra-virgin olive oil and 1 teaspoon fresh lemon juice and toss gently so oil and lemon coat the pods.

5. 5

   Add spices

   Sprinkle 1 teaspoon crushed red pepper flakes over the tossed edamame and toss again to distribute. Taste a pod (squeeze the bean out of the pod) and adjust finishing salt to preference; sprinkle kosher or flaky sea salt (about 1 teaspoon) evenly over the pods.

6. 6

   Optional garnish and serve

   If using, sprinkle 1 teaspoon toasted sesame seeds over the edamame for an extra nutty flavor and a subtle crunch. Serve warm or at room temperature as an antipasti or salad course. To eat, squeeze beans from pods directly into your mouth; discard pods.