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Ingredients
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Main
Optional Seasonings
Method
Prepare & Cook
Bring water to a boil
Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat. Add 1 tablespoon of coarse sea salt to the boiling water; this seasons the edamame as it cooks and helps preserve the bright green color.
Cook edamame
Add 1 cup of fresh or frozen edamame (in pods) to the boiling salted water. Return to a boil, reduce heat slightly to maintain a gentle boil, and cook for 3 to 5 minutes if frozen, or 2 to 4 minutes if fresh, until the pods are tender but still slightly firm and bright green. Taste one pod to check doneness.
Drain and cool briefly
Drain the edamame in a colander. Optionally, shock briefly in a bowl of ice water for 30 seconds to halt cooking and preserve color, then drain again. Otherwise, let them sit to cool for 1–2 minutes until warm but comfortable to handle.
Finish & Serve
Season and toss
Transfer the drained warm edamame to a bowl. Sprinkle with 1 teaspoon of finishing salt and toss to coat. If using optional seasonings, add 1/4 tsp black pepper, 1/4 tsp chili flakes or shichimi togarashi, 1/2 tsp sesame oil, and 1/2 tsp lemon or lime juice. Toss gently to distribute evenly.
Serve
Serve the edamame warm or at room temperature. To eat, squeeze each pod between thumb and forefinger to pop the beans directly into your mouth and discard the pods. Provide a small bowl for discarded pods if serving as an appetizer.