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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Pour 4 cups of water into a medium saucepan large enough to hold the edamame. Add 1 tablespoon coarse kosher salt to the water and bring it to a rolling boil over high heat.
Cook edamame
Add 1 cup frozen edamame (in pods) directly to the boiling salted water. Return to a boil, then reduce heat slightly to maintain a gentle boil. Cook for 3–5 minutes until the pods are bright green and tender when sampled (not mushy). If edamame is thawed, cook 2–3 minutes; if fully frozen, aim for 4–5 minutes.
Drain and shock
Immediately drain the edamame in a colander and, if you want to stop cooking quickly and keep color, rinse briefly under cold running water or transfer to an ice bath for 30–60 seconds. Drain thoroughly.
Season
While still slightly damp, transfer the edamame to a serving bowl. Sprinkle 1 teaspoon coarse sea salt or flaky finishing salt over the pods and toss to distribute. If using, drizzle 1/2 teaspoon toasted sesame oil and toss lightly. Squeeze the optional lemon or lime wedge over the pods to taste.
Serve
Serve warm or at room temperature. To eat, squeeze each pod between your fingers or teeth to pop the beans out; discard pods. Enjoy as a snack, appetizer, or bar bite.