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Ingredients
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Edamame
Seasoning
Garnish (optional)
Method
Cook Edamame
Boil water
Bring 4 cups of water to a rolling boil in a medium pot over high heat.
Salt the water
Add 1/2 teaspoon of the coarse sea salt to the boiling water to season it.
Cook edamame
Add 1 cup frozen edamame (shelled or in pods) to the boiling water. Return to a boil and cook until bright green and tender — about 3–5 minutes for shelled edamame, 4–6 minutes for pods. Taste one to confirm doneness.
Drain
Drain the edamame in a colander and immediately run under cold water or plunge into an ice bath for 30 seconds if you want to stop cooking and retain color. Drain thoroughly.
Seasoning & Finish
Heat butter and oil
In the same medium pot or a sauté pan over medium heat, add 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil. Warm until butter is melted and foamy but not browned (about 30–45 seconds).
Toss edamame with seasoning
Return the drained edamame to the pan. Sprinkle the remaining 1/2 teaspoon coarse sea salt, 1 teaspoon freshly ground black pepper, and optional 1/4 teaspoon red pepper flakes over the edamame. Toss or stir continuously for 1–2 minutes so the butter and oil coat the edamame and the flavors meld. Taste and adjust seasoning, adding a pinch more sea salt if needed.
Finish and serve
Transfer the seasoned edamame to a serving bowl. Sprinkle with a small pinch of extra coarse sea salt to finish and, if using, 1 teaspoon toasted sesame seeds. Serve hot with lemon wedges on the side for squeezing.