Edamame Recipe

Edamame

1. 1

   Thawing (if needed)

   If using frozen edamame and time allows, transfer frozen pods to the refrigerator for 30–60 minutes to partially thaw. This step is optional; you can cook from frozen.

2. 2

   Prepare steaming or boiling setup

   Add 2 cups of water to a medium saucepan fitted with a steamer basket (or a pot for boiling). Sprinkle 1 tablespoon of coarse sea salt into the water — this seasons the pods from the inside as they cook. Bring the water to a rolling simmer over medium-high heat.

3. 3

   Cook edamame

   Add 1 cup of frozen or thawed edamame (in the pod) to the steamer basket or directly into the simmering water if boiling. Cover and steam for 4–6 minutes, or boil for 3–5 minutes, until the pods are bright green, plump, and tender when pierced. Avoid overcooking; the beans inside should still have some bite.

4. 4

   Drain and season

   Immediately transfer cooked edamame to a colander and shake to remove excess water. While still hot, toss the pods in a bowl and sprinkle with 1 teaspoon of fine table salt. Toss gently to distribute the finishing salt evenly so each pod is lightly seasoned. If desired, squeeze a lemon wedge over the pods for a bright finish.

5. 5

   Serve warm

   Serve the edamame warm in a bowl. Instruct diners to pop the beans out of the pod into their mouths and discard the pods. Provide extra salt and lemon on the side if desired.