Edamame (s) Recipe
Make Edamame (s) Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Edamame
Method
Edamame
Bring water to boil
In a medium saucepan, add 4 cups water and 1 tablespoon kosher salt. Bring to a rolling boil over high heat.
Cook edamame
Add 1 cup frozen edamame (in pods) to the boiling water. Return to a boil and cook uncovered for 3 to 4 minutes until the pods are tender but still slightly firm. Do not overcook.
Drain and steam-dry
Drain the edamame in a colander and briefly shake to remove excess water. Return the drained edamame to the hot saucepan (off the heat) for 30–45 seconds to steam-dry any remaining moisture.
Season
Add 1 teaspoon unsalted butter to the warm edamame and toss gently to coat. Sprinkle 1 teaspoon fine sea salt or flaky finishing salt evenly over the pods. If using, add 1/2 teaspoon lemon zest and a pinch of freshly ground black pepper. Toss again to distribute seasonings.
Serve
Transfer the seasoned edamame to a small serving bowl. Provide extra finishing salt at the table if desired. To eat, squeeze or pop the beans from the pods with your fingers or teeth and discard the pods.