Zesty Edamame Topping Recipe

Cook edamame

Bring 4 cups water and 1 tsp coarse salt to a rolling boil in a medium pot. Add 2 cups frozen shelled edamame and boil uncovered for 3 to 4 minutes until bright green and just tender. Do not overcook.

Shock and drain

Immediately drain edamame in a colander and rinse briefly under cold running water or plunge into an ice bath to stop cooking. Drain well and transfer to a medium mixing bowl.

Whisk together 2 tbs fresh lime juice, 1 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 tsp honey or maple syrup, and 1 tsp red pepper flakes in a small bowl until the honey dissolves and the mixture is homogenous.

Prepare the aromatics: thinly slice 2 scallions, keeping whites and greens slightly separated; mince 1 garlic clove. Toast 1 tbs sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden. If using nuts, toast 2 tbs chopped peanuts or almonds in the same pan for 1 to 2 minutes; cool briefly.

Add aromatics to edamame: to the bowl with drained edamame add the sliced scallion whites, minced garlic, toasted sesame seeds, and toasted nuts (if using).

Combine dressing and edamame: pour the prepared zesty dressing over the warm or room-temperature edamame and aromatics. Toss vigorously so the dressing coats the beans evenly.

Adjust seasoning and add finishing touches: stir in 2 tbs finely chopped cilantro if using, add 1 tsp fresh lime zest, 1 tsp freshly ground black pepper and 1/2 tsp flaky sea salt. Taste and adjust — add up to another 1/2 tsp soy sauce for saltiness, more lime juice for brightness, or 1/2 tsp sugar or honey if you prefer sweeter balance.

Rest and serve: let the topping rest 5 to 10 minutes at room temperature to allow flavors to meld. Serve warm, at room temperature, or chilled as a topping for rice bowls, salads, tacos, grilled fish or simply as a snack/dip.