Edamame Recipe

Edamame

1. 1

   Bring water to a boil

   Pour 4 cups of water into a medium saucepan and add 1 tablespoon kosher salt. Place over high heat and bring to a rolling boil.

2. 2

   Cook edamame

   Add 2 cups frozen edamame (shelled or in-pod) to the boiling water. Return to a boil, then reduce heat slightly to maintain a gentle, rolling boil. Cook for 3–5 minutes for shelled edamame (4–6 minutes for in-pod), until bright green and tender but still slightly firm. Taste one to check doneness.

3. 3

   Shock and drain

   Immediately drain the edamame in a colander and, if you want to stop cooking quickly and preserve color, rinse briefly with cold running water or plunge into a bowl of ice water for 30–60 seconds. Drain well.

4. 4

   Season and toss

   Return drained edamame to the pot or a mixing bowl. Add 1 teaspoon sea or flaky finishing salt and 1 teaspoon extra-virgin olive oil. Toss to coat evenly. If using, add 1/2 lemon and squeeze about half the lemon over the edamame for brightness, or drizzle 1/2 teaspoon toasted sesame oil for a nutty note. For heat, sprinkle 1/4 teaspoon crushed red pepper flakes and toss again.

5. 5

   Serve

   Transfer to a serving bowl. If using in-pod edamame, serve with a small dish of extra salt for diners to season as they remove beans from pods. Serve warm or at room temperature as a snack or appetizer.