Sea-salt Edamame Recipe
Steamed soybeans seasoned with sea salt.
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Ingredients
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Edamame
Seasoning
Method
Edamame
Prepare water
Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat.
Cook edamame
Add 1 cup of fresh or frozen edamame (in pods) to the boiling water. Return to a boil, then reduce heat slightly to maintain a gentle boil. Cook for 4–6 minutes for fresh edamame or 5–7 minutes for frozen, until pods are tender and bright green.
Drain and dry
Drain the edamame in a colander and shake off excess water. Optional: return the drained edamame to the still-warm pot for 30–60 seconds off heat to allow surface moisture to evaporate.
Seasoning
While the edamame are still warm, transfer them to a mixing bowl. Sprinkle 1 teaspoon coarse sea salt evenly over the pods and toss or shake the bowl to coat. Taste one pod and adjust salt if desired.
If using, drizzle 1 teaspoon toasted sesame oil over the warm edamame and toss to distribute for a subtle nutty note. Serve with lemon or lime wedges on the side for squeezing, if desired.
Serve immediately while warm. To eat: squeeze or pop the soybeans from the pod with your teeth; discard the pods.