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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Main
Seasoning & Finish
Method
Main
- 1
Bring water to a boil
In a medium saucepan, add 4 cups of water and 1 tablespoon of coarse salt. Bring the water to a rapid boil over high heat. Salting the water seasons the edamame as it cooks.
- 2
Cook edamame
Add 1 cup of frozen edamame (shelled or in pods) to the boiling salted water. Return to a boil and cook until tender and bright green: about 3–4 minutes for shelled edamame, or 4–5 minutes for pods. Avoid overcooking to preserve texture and color.
- 3
Drain and cool briefly
Drain the edamame in a colander and shake off excess water. If serving warm, let sit 1 minute to cool slightly. For a chilled salad or snack, rinse briefly under cold running water or plunge into an ice bath to stop cooking, then drain thoroughly.
Seasoning & Finish
- 4
Season and toss
Return drained edamame to the saucepan or a serving bowl. Drizzle 1 teaspoon toasted sesame oil over them, add 1/4 teaspoon freshly ground black pepper, and, if using, 1/2 teaspoon fresh lemon or lime juice and 1/4 teaspoon red pepper flakes. Toss gently to coat evenly.
- 5
Adjust salt and serve
Taste one bean (or pod) and adjust seasoning as needed — sprinkle a pinch more coarse salt if desired. Serve warm as a snack or appetizer (if using pods, encourage diners to squeeze beans from pods into their mouths), or chill for salads. Leftovers keep refrigerated up to 3 days.