Truffle Edamame Recipe

Bring water to a boil

Pour 1 liter of water into a medium saucepan, add 1 tablespoon coarse kosher salt, and bring to a rolling boil over high heat.

Blanch edamame

Add 3 cups frozen shelled edamame to the boiling water. Return to a boil and blanch for 2 to 3 minutes until the edamame is bright green and tender-crisp.

Shock and drain

Immediately drain the edamame in a colander and transfer to a bowl of ice water to stop cooking. After 1 minute, drain thoroughly and pat dry with a clean kitchen towel or paper towels.

Prepare garlic

Peel and finely mince 2 cloves of garlic (or grate them on a microplane) so they distribute evenly through the edamame.

Heat butter and oil

In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon extra-virgin olive oil until the butter foams but does not brown (about 1 minute).

Sauté garlic

Add the minced garlic to the skillet and sauté for 20–30 seconds until fragrant, stirring constantly to avoid browning.

Toss edamame in skillet

Add the drained, dry edamame to the skillet. Increase heat to medium-high and toss or stir continuously for 1 to 2 minutes so the edamame are heated through and pick up the butter-garlic flavor.

Season

Sprinkle 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper over the edamame, tossing to combine. Remove the pan from heat.

Finish with truffle and aromatics

Drizzle 1 teaspoon white truffle oil over the hot edamame and immediately add 1 tablespoon toasted sesame seeds, 2 tablespoons finely sliced fresh chives, 1 teaspoon fresh lemon zest, and 1 teaspoon fresh lemon juice. Toss gently to coat. Taste and adjust seasoning, adding a pinch more salt or a few drops more truffle oil if desired (truffle oil is potent—use sparingly).

Serve

Transfer the truffle edamame to a warmed serving bowl, garnish with a few extra chives and a light sprinkle of sesame seeds. Serve hot as a starter or snack.