Edamame Grilled Recipe

Rinse and trim

Rinse the edamame pods thoroughly under cold running water to remove any dirt. Trim any long stems or tough tips from the pods with kitchen shears if present (optional).

Boil

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add the edamame pods and boil until bright green and just tender, 3 to 5 minutes depending on pod size.

Drain and shock

Drain the edamame in a colander and immediately transfer to a bowl of ice water (or run under cold water) to stop cooking and preserve color. Let sit 1 minute, then drain well and pat dry with a clean kitchen towel or paper towels.

Oil and season lightly

Place the drained edamame in a bowl. Toss with 1 teaspoon neutral oil or sesame oil to lightly coat the pods so they won’t stick to the grill and will char evenly.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat on the stove until hot.

Grill edamame

Arrange the edamame pods in a single layer directly on the grill grates or in a grill basket. Grill, turning occasionally, until charred and blistered in spots, about 3 to 6 minutes total. Watch carefully to avoid burning; pods should develop light blackened marks and a smoky aroma.

Season and finish

Transfer the grilled edamame to a serving bowl. While still warm, sprinkle with 1 teaspoon coarse sea salt or flaky finishing salt and, if using, 1/4 teaspoon chili flakes or a pinch of togarashi. Squeeze optional lemon (about 1/2 lemon) over the pods for brightness and toss to distribute.

Serve

Serve immediately. To eat, pop the beans from the pod with your teeth — do not eat the pods. Any remaining salt or seasoning will cling to the beans for flavor.