Edamame Recipe
Make Edamame Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Place 4 cups water in a medium saucepan and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt to the boiling water to season the pods as they cook.
Cook the edamame
Add 1 cup frozen edamame in pods to the boiling salted water. Return to a boil, then reduce heat slightly to maintain a steady simmer. Cook for 4 to 5 minutes until the pods are bright green and the beans inside are tender but still have a slight bite. If using thawed fresh edamame, cook 2 to 3 minutes.
Drain and shock (optional)
Drain the edamame in a colander and, if you prefer to stop cooking immediately and preserve color, plunge the pods into a bowl of ice water for 30–60 seconds. Drain well. For a warm serving skip the ice bath and allow them to drain briefly.
Season
Return drained edamame to the saucepan or place in a serving bowl. Drizzle with 1 teaspoon extra-virgin olive oil or toasted sesame oil and toss to coat. Sprinkle with 1 teaspoon coarse sea salt or flaky finishing salt and, if using, 1 teaspoon fresh lemon juice and 1/4 teaspoon red pepper flakes or shichimi togarashi. Toss gently to distribute seasoning.
Serve
Serve warm or at room temperature. To eat, pop the beans from the pod into your mouth with your fingers and discard the pods. Leftover shelled beans can be used in salads, fried rice, or as a snack.