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Ingredients
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Edamame
Seasoning
Method
Edamame
Cook edamame
Bring 6 cups water to a rolling boil in a medium saucepan. Add a generous pinch of Maldon sea salt (about 1/8 tsp) to the water. Add 1 cup frozen edamame and boil until pods are bright green and tender, about 3 to 4 minutes.
Drain edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath to stop cooking if you prefer firmer pods. Drain thoroughly and set aside in the colander so excess water drains off.
Seasoning
Prepare seasoning
While the edamame cooks, combine 1 tablespoon extra-virgin olive oil, 1 teaspoon soy sauce, 1 teaspoon freshly grated ginger, 1 teaspoon minced garlic, and 1/4 teaspoon red pepper flakes (if using) in a small bowl. Stir to blend into a loose dressing.
Toss and finish
Transfer drained edamame to a warm serving bowl. Pour the prepared dressing over the hot edamame and toss vigorously so the pods are evenly coated and the heat helps absorb the flavors, about 30 seconds. Taste and season with 1 teaspoon Maldon sea salt (flaky) and 1/8 teaspoon freshly ground black pepper, distributing the salt over the pods so it clings to the surface. Sprinkle 1 teaspoon toasted sesame seeds if using.
Serve immediately while warm, with a small bowl for discard of pods. Note: Maldon sea salt is flaky — add it at the end for textural contrast and to best appreciate its flavor.