Edamame Recipe

Bring water to a boil

Place 6 cups of water in a medium saucepan and bring it to a rolling boil over high heat.

Salt the water

Once boiling, stir in 1 teaspoon of coarse sea salt (this seasons the edamame from within).

Cook the edamame

Add the 2 cups of frozen edamame (shelled or in pods) to the boiling water. Return to a boil and cook: 3–4 minutes for shelled edamame, 4–5 minutes for edamame in pods. The beans should be bright green and tender but still slightly firm.

Drain and shock

Immediately drain the edamame in a colander and, if you prefer a firmer texture and to stop cooking, rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds. Drain thoroughly.

Place drained edamame in a mixing bowl. Drizzle with 1 teaspoon toasted sesame oil and, if using, 1 teaspoon fresh lemon juice. Toss gently to coat.

Taste and adjust: sprinkle additional flaky salt or the reserved coarse salt as desired. If you like heat, sprinkle 1/4 teaspoon red pepper flakes or a pinch of shichimi togarashi and toss again.

Finish (optional): scatter 1 teaspoon toasted sesame seeds and a light grind (about 1/8 teaspoon) of black pepper over the edamame. Serve warm or at room temperature. If using pods, eat by squeezing beans from the pod with your teeth; discard the pods.