Edamame Recipe

Thawing (if needed)

If your edamame is frozen and you prefer quicker cooking, rinse under cold water to remove ice and let sit for 5 minutes. Thawing is optional — you can cook from frozen.

Boil water

In a medium pot, bring 4 cups of water to a rolling boil over high heat. Add the 1 tsp coarse sea salt to the water to season it; this helps the pods absorb flavor.

Cook edamame

Add 1 cup of frozen edamame (in pods) to the boiling water. Return to a boil, then cook for 3 to 5 minutes until the pods are bright green and the beans inside are tender but still slightly firm. If edamame was thawed first, 2 to 3 minutes may be sufficient.

Drain and cool briefly

Drain the edamame in a colander and shake off excess water. Let the pods sit for 1 minute to drain and cool slightly so they can be handled.

Season and toss

Transfer the drained edamame to a bowl. While still warm, toss with 1 tsp kosher salt and, if using, 1 tsp toasted sesame oil to add a subtle nutty flavor. Taste and sprinkle 1/4 tsp flaky sea salt (Maldon) if you want a delicate crunchy finish.

Serve

Serve immediately in a small bowl. To eat, squeeze the beans from the pods with your fingers or teeth into your mouth and discard the pods. Provide extra sea salt on the side for guests to adjust seasoning.