Edamame W. Salt Recipe

Bring pot to boil

Place a medium saucepan (about 2–3 quart/liter) on the stove and add 4 cups (about 1 liter) of water. Add 1 tablespoon coarse sea salt and bring the water to a rolling boil over high heat.

Add edamame

Add 1 cup frozen edamame (in pods) directly to the boiling water. Stir once to separate any clumped pods. Return to a boil.

Cook

Cook the edamame until heated through and tender but still bright green, about 3 to 5 minutes. Check one pod to ensure it’s cooked (beans inside should be soft but not mushy).

Shock in ice bath

While edamame cooks, prepare an ice bath by filling a medium bowl with 1/2 cup ice cubes and enough cold water to cover. As soon as the edamame are done, use a slotted spoon or drain them into a colander and immediately plunge into the ice bath for 30–60 seconds to stop cooking and preserve color and texture.

Drain

Drain the edamame thoroughly in a colander or on a clean kitchen towel, shaking off excess water.

While still slightly warm, transfer the drained edamame to a serving bowl. Sprinkle 1 teaspoon flaky sea salt over the pods and toss or shake the bowl to distribute the salt evenly so it adheres to the pods.

If using optional flavorings, drizzle 1/2 teaspoon toasted sesame oil over the pods and toss gently for a light nutty aroma. Serve with a lemon wedge on the side for guests who want a bright squeeze of citrus.

To eat, pop the beans out of the pod with your teeth and discard the pod. Serve immediately as a warm appetizer or chilled snack.