Restaurants›Okinawa Sushi›Edamame Recipe

Edamame Recipe

Inspired by Okinawa Sushi

Time15m

Serves2

Lightly salted steamed soy beans.

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Ingredients

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Edamame

1 cups frozen edamame in pods6 cups water (for boiling)1 tbs coarse kosher salt1 tsp sea salt or flaky finishing salt2 each fresh lemon wedges (optional)

Seasoned Variation (optional)

1 tsp toasted sesame oil1/4 tsp Crushed red pepper flakes1/2 tsp freshly grated garlic

Method

Edamame

Bring water to a boil

Pour 6 cups of water into a medium saucepan and add 1 tablespoon kosher salt. Place over high heat and bring to a rolling boil.

Cook the edamame

Add 1 cup frozen edamame pods to the boiling salted water. Return to a boil, then reduce heat slightly to maintain a steady boil. Cook for 3 to 5 minutes until pods are bright green and tender when tested (bite one pod to check the beans inside).

Drain and shock

Immediately drain the edamame in a colander and optionally rinse briefly with cold water or place in an ice bath to stop cooking and preserve color. Shake off excess water.

Season and finish

Transfer drained edamame to a bowl. Sprinkle with 1 teaspoon flaky finishing salt or sea salt and toss to coat. Serve warm or at room temperature with lemon wedges on the side for squeezing.

Seasoned Variation (optional)

Make the seasoning (optional)

If using the seasoned variation, while edamame is still hot, drizzle 1 teaspoon toasted sesame oil over the pods, add 1/2 teaspoon grated garlic and 1/4 teaspoon crushed red pepper flakes. Toss gently to coat so the heat releases the garlic aroma and distributes the flavors.