Edamame Recipe

Edamame

1. 1

   Bring water to a rolling boil

   Place a medium saucepan on the stove and add 4 cups of water and 1 tablespoon coarse kosher salt. Bring the water to a vigorous rolling boil over high heat.

2. 2

   Add frozen edamame

   Add 1 cup of frozen edamame in pods directly to the boiling salted water. Stir once to separate any clumps so the pods cook evenly.

3. 3

   Cook until tender

   Boil the edamame for 3 to 5 minutes until the pods are bright green and the beans inside are tender but still slightly firm. Test by removing one pod and squeezing a bean out — it should be cooked through and slightly crisp.

4. 4

   Drain and shock (optional)

   Pour the edamame into a colander to drain. For a cooler, firmer texture (if serving chilled), immediately rinse under cold running water or transfer to an ice bath for 1 minute to stop cooking. Drain well.

5. 5

   Season simply

   Return warm, drained edamame to the pot or a bowl. Sprinkle 1 teaspoon sea salt or flaky finishing salt and toss briefly to distribute. If using, drizzle 1 teaspoon neutral oil to help flavors cling and add 1/2 teaspoon toasted sesame oil for nuttiness. Add 1/4 teaspoon chili flakes or togarashi and 1 teaspoon freshly ground black pepper if desired. Toss to combine.

6. 6

   Serve

   Transfer seasoned edamame to a serving bowl. Provide lemon or lime wedges on the side for squeezing over the pods if desired. Eat by popping the beans from the pod into your mouth — discard pods.

7. 7

   Notes and variations

   For garlic-edamame, after draining, heat 1 teaspoon neutral oil in a skillet over medium heat, add 1 clove minced garlic and briefly sauté (30 seconds), then toss edamame in the skillet to coat. For soy-garlic, stir in 1 tablespoon low-sodium soy sauce and 1 teaspoon rice vinegar after tossing. Adjust salt if using soy sauce.