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Edamame Recipe

Name: Tetsujin Japanese Sushi & Hibachi Grills Edamame Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cups frozen edamame in pods; 6 cups water (for boiling); 1 tbs kosher salt (for boiling water); 1 tsp coarse sea salt or flaky salt (for serving); 1 tsp extra-virgin olive oil; 1 tsp freshly ground black pepper; 1 tsp light soy sauce (optional); 0.5 tsp chili crisp or toasted red pepper flakes (optional); 1 to taste fresh lemon or lime wedges (optional)

Inspired by Tetsujin Japanese Sushi & Hibachi Grill

Time15m

Serves2

Make Edamame Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Blanched Edamame

1 cups frozen edamame in pods6 cups water (for boiling)1 tbs kosher salt (for boiling water)

Seasoning

1 tsp coarse sea salt or flaky salt (for serving)1 tsp extra-virgin olive oil1 tsp freshly ground black pepper1 tsp light soy sauce (optional)1/2 tsp chili crisp or toasted red pepper flakes (optional)1 to taste fresh lemon or lime wedges (optional)

Method

Blanched Edamame

Bring water to a boil

Pour 6 cups of water into a medium saucepan and add 1 tablespoon kosher salt. Bring the water to a rolling boil over high heat.

Cook edamame

Add 1 cup frozen edamame in pods to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook for 3 to 4 minutes until pods are bright green and beans inside are tender but still slightly firm. For younger-tasting beans, 3 minutes; for fully tender beans, 4 minutes.

Shock and drain

Immediately drain the edamame in a colander and transfer to a bowl of ice water (or run under cold tap) to stop cooking and preserve color, about 30 to 60 seconds. Drain thoroughly and pat dry with a towel or let air-dry briefly.

Seasoning and Serving

Toss with oil and seasonings

Place the drained edamame in a serving bowl. Drizzle 1 teaspoon extra-virgin olive oil over the pods and toss to coat evenly. Sprinkle 1 teaspoon freshly ground black pepper and 1 teaspoon coarse sea salt (adjust to taste) over the pods and toss again.

Optional flavor variations

For a soy-forward flavor, drizzle 1 teaspoon light soy sauce over the edamame and toss. For heat, add 1/2 teaspoon chili crisp or 1/2 teaspoon toasted red pepper flakes and mix. For brightness, squeeze a wedge of lemon or lime over the pods just before serving.

Serve

Serve immediately warm or at room temperature. To eat, pop beans from the pod with your teeth and discard the pods. Provide extra salt and citrus wedges at the table if desired.