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Ingredients
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Edamame
Method
Edamame
Bring water to a boil
Pour 4 cups of water into a medium pot and add 1 tablespoon kosher salt. Bring the water to a rolling boil over high heat.
Cook the edamame
Add 1 cup frozen edamame in pods to the boiling, salted water. Return to a boil, then cook for 4–5 minutes until the pods are bright green and tender but still slightly firm. If using fresh edamame, cook 3–4 minutes.
Shock and drain
Immediately drain the edamame in a colander and, if you want to preserve color and stop cooking, transfer the pods to a bowl of ice water for 1 minute. Drain thoroughly and return to the colander to remove excess water.
Season and serve
Place the drained edamame in a serving bowl. Toss lightly with 1 teaspoon coarse sea salt. If desired, drizzle 1 teaspoon toasted sesame oil over the pods and squeeze lemon wedges over them to taste. Serve warm or at room temperature; to eat, squeeze beans from pods with your teeth and discard pods.