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Ingredients
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Main
Finishing
Method
Main
Bring water to a boil
Pour 6 cups of water into a medium saucepan. Add 1 tablespoon of coarse sea salt to the water and bring it to a rolling boil over high heat.
Cook edamame
Add 1 cup of edamame (in pods) to the boiling water. Return to a boil, then reduce heat slightly to maintain a gentle rolling boil. Cook for 3–5 minutes if fresh, or 4–6 minutes if frozen, until pods are bright green and beans inside are tender when tested.
Drain and shock
Immediately drain the edamame in a colander. Optionally, transfer to a bowl of ice water or run under cold tap water for 30–60 seconds to stop cooking and preserve bright color. Drain thoroughly.
Finishing
Season and serve
While still warm, transfer the drained edamame to a serving bowl. Sprinkle about 1 teaspoon of flaky or coarse sea salt over the pods and toss gently to distribute. If using, drizzle 1 teaspoon toasted sesame oil and sprinkle 1/4 teaspoon freshly ground black pepper. Serve with lemon wedges on the side for squeezing over pods if desired.
To eat: hold a pod by the end, squeeze or bite to pop the beans into your mouth, and discard the pods. Enjoy as a snack, appetizer, or side.