Edamame Recipe

Edamame

1. 1

   Bring water to boil

   Place 4 cups of water in a medium saucepan and bring to a rolling boil over high heat.

2. 2

   Add salt and edamame

   Stir in 1/2 tablespoon of coarse kosher salt. Add 1 cup of frozen edamame in pods to the boiling water and return to a brisk boil.

3. 3

   Cook until tender

   Boil the edamame for 3 to 5 minutes until the pods are bright green and the beans inside are tender when tested. For firmer beans aim for ~3 minutes; for softer beans up to 5 minutes.

4. 4

   Drain and shock

   Drain the edamame in a colander and, if you prefer, immediately rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds to stop cooking and preserve color. Drain well.

5. 5

   Finish and season

   Return the drained edamame to the saucepan or place in a serving bowl. Drizzle 1/2 teaspoon toasted sesame oil over the pods, sprinkle 1/2 teaspoon flaky or coarse sea salt, and add 1/8 teaspoon freshly ground black pepper if using. Toss or shake to coat evenly so the oil and salt cling to the pods.

6. 6

   Serve

   Transfer to a serving bowl and serve warm. Offer 2 lemon wedges on the side for diners who like a bright squeeze of lemon. To eat, squeeze or pop the beans from the pods directly into the mouth and discard the pods.