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Ingredients
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Main
Seasoning
Method
Prepare and Cook
- 1
Thaw (if frozen)
If using frozen edamame, remove them from the freezer and run under cold water for 30–60 seconds or let them sit at room temperature for 10 minutes to separate any stuck pods. If using fresh edamame, proceed to the next step.
- 2
Boil water
Place a medium saucepan on the stove and add 4 cups of water. Bring the water to a rolling boil over high heat.
- 3
Cook edamame
Add the 12 oz of edamame pods to the boiling water. Return to a boil, then reduce the heat slightly to maintain a steady boil. Cook for 3–5 minutes until the pods are tender and bright green. For firmer pods, aim for about 3 minutes; for softer pods, 4–5 minutes.
- 4
Drain and season
Drain the edamame in a colander and immediately transfer them to a bowl. While still hot, sprinkle 1 tablespoon of coarse sea salt over the pods and toss to distribute. If desired, add 1 teaspoon toasted sesame oil and toss again to coat evenly.
- 5
Finish and serve
Transfer the seasoned edamame to a serving bowl. Sprinkle flaky sea salt (about 1/2 teaspoon) and a pinch (1/4 teaspoon) of freshly ground black pepper if using. Serve hot or warm. To eat, squeeze the beans from the pod directly into your mouth and discard the pod.