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Ingredients
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Edamame
Method
Edamame
Prepare
If using frozen edamame, no need to thaw. Rinse fresh edamame pods briefly under cold running water to remove any debris. Measure out water and salts.
Boil
Bring 4 cups of water to a rolling boil in a medium saucepan over high heat. Add 1 tablespoon coarse sea salt to the boiling water (this seasons the pods from the inside).
Cook
Add the edamame pods to the boiling salted water. Return to a gentle boil and cook uncovered until pods are tender and easily yield beans when squeezed, about 3–5 minutes for frozen edamame and 4–6 minutes for fresh, depending on pod size.
Drain and season
Drain the edamame in a colander and immediately transfer to a serving bowl. While still hot, sprinkle with 1 teaspoon coarse sea salt, tossing or shaking the bowl so salt adheres to the pods. Taste and add more salt if desired.
Serve
Serve hot (or warm) with lemon wedges on the side for squeezing over the pods, if desired. To eat, squeeze or pop the soybeans out of the pod with your fingers or teeth; discard pods.