Edamame Recipe
Large bowl of freshly steamed soybeans served in their pods, lightly salted.
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Ingredients
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Edamame
Method
Edamame
- 1
Bring water to a boil
Pour 6 cups of water into a large pot and add 1 tablespoon of coarse kosher salt. Place over high heat and bring to a vigorous boil.
- 2
Add edamame and cook
Add 1 cup of frozen edamame (in pods) to the boiling salted water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook for 4–5 minutes until the pods are bright green and the beans inside are tender but still slightly firm. If using fresh edamame, cook 3–4 minutes.
- 3
Prepare an ice bath (optional)
While the edamame cooks, fill a large bowl with cold water and ice. This step is optional but will stop cooking quickly and preserve color and texture if you prefer slightly firmer beans.
- 4
Drain and season
Drain the cooked edamame in a colander immediately. If you prepared an ice bath and want firmer beans, plunge the drained pods into the ice bath for 30–60 seconds, then drain again. Transfer the drained edamame to a serving bowl.
- 5
Finish with salt and optional seasonings
While the pods are still warm, sprinkle 1 teaspoon of sea or flaky finishing salt evenly over them. If using, add 1 teaspoon toasted sesame oil and 1 teaspoon freshly cracked black pepper; toss or shake gently to distribute. Serve with lemon wedges on the side for squeezing, if desired.
- 6
Serve
Serve the edamame immediately in a large bowl. To eat, squeeze or pop the beans from the pod into your mouth and discard the pod.