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Ingredients
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Edamame
For warm sesame variant (optional)
Method
Edamame
Bring water to a boil
Place 6 cups of water in a medium saucepan. Add 1 tablespoon of coarse sea salt and bring the water to a rolling boil over high heat.
Cook edamame
Add 1 lb of frozen edamame (in the pod) to the boiling water. Stir gently to separate the pods and return to a boil. Cook uncovered for 4 to 5 minutes until the pods are tender and bright green but still slightly firm. If using very large pods, cook up to 6 minutes.
Drain and cool
Drain the edamame in a colander and shake off excess water. Option A: Serve immediately warm. Option B: For slightly firmer texture, rinse briefly under cold water or plunge into an ice bath for 30–60 seconds, then drain thoroughly.
Season
Transfer the drained edamame to a serving bowl. While still warm, sprinkle evenly with 1 teaspoon Maldon sea salt. If using, add 1/4 teaspoon freshly ground black pepper and toss gently to distribute. Serve with lemon wedges on the side for diners who want a squeeze of lemon.
Warm sesame variant (optional)
After draining, return the warm edamame to the saucepan over low heat. Add 1 teaspoon oil (preferably toasted sesame for flavor), 1/2 teaspoon light soy sauce and 1/8 teaspoon red pepper flakes. Toss for 30–45 seconds until pods are evenly coated and warmed through. Transfer to a serving bowl and finish with Maldon sea salt as above.