Hot Edamame Recipe
Make Hot Edamame Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Edamame
Seasoning
Method
Edamame
Prepare
If using frozen edamame, measure and place them in a colander to thaw slightly under cool running water for 1–2 minutes so they separate. If using fresh, rinse pods under cold water and discard any blemished pods.
Boil
Bring 6 cups of water to a rolling boil in a medium saucepan. Add 1 tablespoon kosher salt to the boiling water. Add 1 cup edamame pods and stir to submerge. Return to a gentle boil and cook until pods are tender and easily squeeze beans out, 4–6 minutes (frozen may take 5–6 minutes, fresh 3–5 minutes).
Drain and steam-dry
Drain edamame in a colander and immediately shake off excess water. Return the drained edamame to the still-hot (but off) saucepan, cover for 1 minute to steam-dry and warm through.
Seasoning
Melt and coat
While edamame is steaming, in a small skillet or microwave-safe bowl melt 1 tablespoon unsalted butter over low heat (or microwave 10–15 seconds). Stir in 1 teaspoon soy sauce until combined.
Toss
Pour the butter-soy mixture over the drained, warm edamame. Add 1 teaspoon freshly ground black pepper and 1 teaspoon flaky sea salt. If using, add 1 teaspoon fresh lemon juice and 1/4 teaspoon red pepper flakes or a sprinkle of shichimi togarashi. Toss well so pods are evenly coated.
Serve
Transfer to a serving bowl and taste; adjust seasoning if needed (add a pinch more flaky salt or a few drops of soy sauce). Serve hot so guests can squeeze the beans from the pods directly into their mouths. Provide a small bowl for discarded pods.